Here's the one I use: Navy Bean Soup From Food Network Kitchens 1 lb navy beans, picked over, rinsed and drained 10 sprigs parsley 2 sprigs fresh thyme 1 bay leaf 2 large smoked ham hocks, about 1-1/2 lb 1 medium onion, coarsely chopped 1 clove garlic, coarsely chopped 8 c cold water 1 medium carrot, coarsely chopped Kosher salt and fresh ground pepper Butter for garnish Place beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to simmer. Cook for 5 minutes, remove from heat, cover and let sit for one hour. Drain and reserve. Tie parsley, thyme and bay leaf together with kitchen twine. In large soup pot or dutch oven, combine the beans, herb bundle, hocks, onions and garlic with the water. Bring to a boil, cover and adjust the heat so that the soup cooks at a gentle simmer. Cook until the beans and hocks are completely tender, about 1-1/2 hours. Turn off heat and remove hocks. Cool slightly. Remove meat from hocks, discarding the bones, fat and skin. Cut meat into small cubes. Remove herb bundle from soup and discard. Puree about 3 cups of the beans with some of the liquid in a blender. (For a smooth soup, you may puree all the beans). Stir the puree and diced meat into the soup. Heat the soup and adjust seasoning as needed with salt & pepper. Ladle into heated bowls, place a small pat of butter on top of each bowl of soup, serve. Linda

WAX BEAN SALAD: Ingredients: 1/2 lb. wax beans, cooked until crisp tender 3 green onions, chopped 1 sm. diced red or green sweet pepper 3 tbsp. oil 1 tbsp. wine vinegar 1/4 tsp. salt 1/8 tsp. pepper 1 tbsp. chopped parsley 1/4 tsp. oregano Directions: Combine all ingredients, toss and refrigerate 1 hour at least.

I (don't cringe) put a little bacon grease in my pan and get it hot and stir the beans around in that, you can add chopped garlic or onions or both. Add water and simmer until tender. Add about a teaspoon of sugar and salt to taste after they are tender. If you don't have bacon grease substitute olive oil.

The recipe below is from St. Thomas & Carol Bareuther is a nutrionist here. Here's one from Puerto Rico: PIGEON PEAS & RICE (serves 8) 2 TBL olive oil 1 small yellow onion, minced 1 stalk celery, minced 1 clove garlic, crushed 1/2 green bell pepper, seeded & minced 2 cups shelled pigeon peas (or use canned, drained) 1 TBL tomato paste 1/4 tsp cumin 1/2 tsp thyme 4 cups water 2 cups white rice Salt & pepper to taste In a deep saucepan saute the onion, celery, pepper & garlic in the oil until onion is soft. Remove from pan & set aside. Add water to saucepan & bring to a boil. Boil peas until just barely tender. (Skip this step if using canned.) Return vegetables to pan along with tomato paste & spices. Add rice & bring to boil. Reduce heat & cook until all water is absorbed.~~Angela Spenceley Here is a link that might be useful: Coconut Red Beans & Rice