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.