Navy Bean Chowder

1 lb. dry navy beans
2 1/2 quarts water
1 cup diced salt pork
1 onion, diced
2 smoked pork hocks
1/4 tsp. pepper
1/2 cup ginger
1 bay leaf
1/2 cup diced carrots
1/2 cup diced potatoes
1/2 cup chopped celery
Several frankfurters

Soak beans in water overnight. Place salt pork and onion in skillet and cook slowly till soft, but not browned. Combine with pork hocks, pepper, ginger, bay leaf, and beans in soup kettle. Add water, if necessary, to cover. Bring mixture slowly to boil; cover kettle, reduce heat, and simmer gently for 2 hours. Remove hocks and discard skin, fat, and bones. Cut up remaining meat and add to soup with the carrots, potatoes and celery. Continue simmering until vegetables are tender, about 45 minutes. Cut frankfurters in 1/2-inch slices; add to soup and cook about 5 more minutes.