Wash the beans; put in large pot and cover with water. Bring to boil; stir and remove from heat. Cover and let sit 1 hour. After that hour, drain beans and set aside.

Add oil to pot. Sauté your ham hocks, onion, and celery until tender.

Next add garlic and sauté 2 minutes more.

Add your beans and cover with water (about 2 inches over top of beans).

Add tomatoes with the juice, parsley, rosemary, black pepper, bouillon cubes, and about 1 teaspoon of salt to start with.

Mix well. Bring to boil; stir, reduce heat cover and simmer for 2 to 21/2 hours or until all the sizes of the beans are tender.

Keep watching it and stirring it every once in a while. You may need to add more water; you want it to keep a consistency a little thicker than a soup.

Taste it after it cooks--you may need more salt or pepper.

During the last 15 minutes of cooking, add the flavor package that comes with the beans.

Serve by itself or over rice.