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Sort and wash beans; place in large Dutch oven. Cover with water 2 inches above beans. Bring beans to a boil and cook for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain beans and set aside.
Sprinkle 1/2 teaspoon seasoned salt over sides of pork shanks. Heat vegetable oil in Dutch oven; brown shanks 3 minutes on each side.
Add reserved beans, remaining seasoned salt, 4 cups water, onions, thyme, bay leaf, and pepper. Stir to blend. Bring mixture to a boil. Reduce heat and cover; simmer 2 to 3 hours or until beans are tender.
Remove bay leaf and serve beans over rice.
Make sure to check that the dried beans are clean.
Enjoy with jalapeño corn bread, coleslaw, and chilled lemon sherbert.