1 lb. Dry navy beans (pick over, remove debris & bad beans, wash, soak overnight in water)

2 quarts water

1 lb. ham chunks or a nice ham bone

1 rib celery with leaves (chop fine)

1 large carrot (chop fine)

1 medium onion (chop fine)

1/2 tsp. black pepper

Salt to taste

1 bay leaf (optional)


Drain the soaked beans and rinse. Put in a #12 Dutch oven with the rest of the ingredients. Cover and simmer all day, but keep an eye on the water. Add more if it boils away. Remove bay leaf before serving. Dutch oven may be put into a bean hole (see Boy Scout manual) and cooked that way.

Great served with cornbread slathered in butter.

The Waynedale News Staff

Ray McCune

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