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3 cans (13-3/4 oz. each) ready-to-serve chicken broth
2 cups water
1 smoked ham hock
1 cup chopped onion
1/2 cup sliced carrot
1/4 cup chopped parsley
1 can (40 oz.) white northern beans
1/2 cup REESE'S Creamy Peanut Butter
1/4 to 1/2 teaspoon ground black pepper
1. Heat broth, water, pork shanks and onion in 4-quart saucepan. Cook, simmering gently, until shank is tender. (about 1-1/2 hours). Add carrot and parsley. Remove pork shanks; cool slightly. Remove meat from bone; cut into small pieces. Add ham pieces to broth mixture.
2. Drain beans; reserve liquid. Whisk peanut butter into bean liquid. Add beans and peanut butter mixture. Cook until beans are heated thoroughly. Season with pepper. Eleven 1-cup servings.
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