Navy Beans and Ham

Navy Beans and Ham

Ingredients:  Ham, ham shank, ham hock whatever you prefer

                   Dry Navy beans (cleaned, covered with fresh water and soaked over night and then drained)

                   1 carrot finely grated (I actually ran one through the juicer and used both the pulp and the juice.)

                   1/4 teaspoon onion powder

                   1/4 teaspoon oregino

                   1/4 teaspoon black (or white) pepper

                   1 teaspoon chicken soup starter or bullion 

                   2-3 cups of fresh cold water

Directions:  Combine all ingredients in a crock pot and cook on high for several hours ... until beans are soft but not mushy.  Remove ham from soup and shred before returning to the pot.  Serve with cornbread still warm from the oven.

2012 February  06