Saute onion and garlic in a tb of lard. Rinse the beans. Add the ham, onion, pepper, celery, parsley, bay leaves and garlic, and add water to the crock pot barely to cover the contents. Soak overnight in ample water. Cook on low 7-8 hrs After the cooking, add the margarine, pepper, Worcestershire, and Tabasco and remove hocks, shred shoulder.
Correct the sesonings. You may wish to add a bit of salt, but do not add salt until this point because salt cooks out of the ham hocks and seasons the dish well. * Remove ham bone and bay leaves