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Bean and Vegetable Chowder

1 pound dry white beans, Gt. Northern
2 pounds ham hocks or 2 cups chopped ham
1 cup onion -- chopped
1 cup carrot -- chopped
1/2 green pepper -- chopped
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon mace
1 quart tomatoes, canned

Soak beans overnight in water to cover by 2 inches. Drain beans.

Add water to cover beans by 1 inch. Cook beans with ham hocks (I use a ham bone with some meat) for at least 2 hours on low heat. Remove ham bone from beans and let cool. Add all other ingredients. Remove ham from the bone and return ham to the bean mixture. Cook until vegetables are tender, about 30 minutes to 1 hour.

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