Wash the beans thoroughly, drain and put on to cook with 3 pints water, salt pork, onion, parsley, thyme, celery and fresh hot pepper. Cover, and simmer until the beans are very tender, about 2½ to 3 hours. Remove the parsley, and celery. Purée the bean soup quickly in an electric blender, or put through the coarse blade of a food mill. The purée should retain some texture.
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