Categories: Soups/stews, Ethnic, Pork/ham 
      Yield: 8 servings 
  
      2 c  Dried white pea beans             1/2 lb Salt pork 
      2 tb Butter                              1    Garlic clove 
    1/2 c  Onion, chopped                      8 c  Cold water 
    1/4 c  Leek, chopped, white part           2 tb Salted herbs, rinsed in cold 
           -only                                    -water 
    1/4 c  Smoked ham, plus ham bone       
  
  Servings: 8 
   
  Soak peas for at least 8 hours or overnight in water to cover; drain. Heat 
  butter in a large, heavy pot and saute onion and leek until tender. Add 
  peas, ham, salt pork (in one piece), garlic, water and salted herbs. Bring 
  quickly to a boil, lower heat, partly cover, and cook gently for 2 to 3 
  hours or until peas are tender.  Stir occasionally during cooking, adding 
  more water if necessary.  Remove salt pork, cut in small pieces, then 
  return to soup. May be frozen. 
   
  Source: A Taste of Quebec by Julian Armstrong Posted by 
  : Linda Davis