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1/2 lb. red beans
1 lg. or 2 sm. ham hocks
2 carrots, sliced
2 celery stalks, sliced
1 bunch Swiss chard, leaves chopped
1 c. frozen green beans
1 onion, chopped finely
2 cloves garlic, minced
1 (8 oz.) can tomato sauce
2 c. cooked small elbow macaroni
1 bay leaf
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. oil
Rinse beans, cover and soak overnight. Drain beans and add with hamhocks and bay leaf to a large pot. Cover with 3 to 4 inches of water. Bring to a boil and then simmer 2 hours or until beans are done. Remove ham hocks, cut off meat and return to pot. Add carrots, celery, chard and green beans. In a small fry pan, add onion oil and garlic. Cook on low until transparent. Add tomato sauce, salt and pepper. Cook 10 minutes. Add to large pot. When vegetables are cooked add cooked macaroni.
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