1 pound of Navy or Great Northern Beans, rinsed and damaged beans discarded

12 cups water

1 Ham bone, preferably with some meat attached (may use ham or jambon base if necessary)

1/2 cup uncooked rice

1-1/2 tsp salt, more to taste

1/4 tsp black pepper, or more to taste

1 large onion, diced

2 stalks celery with leaves, diced

2 cloves garlic, minced

1 carrot, peeled and diced into small pieces, optional

1 or 2 bay leaves

Sliced, cooked, ham, optional

 

Rinse beans in collander under running water.  Sort through beans and discard any stones or damaged beans.  Place in large stock pot.  Add water.  Bring to boil.  After 2 minutes, place lid on pot and remove from heat.  Let set one hour to soften beans.

Add ham bone or ham base to pot and return to boil.  Reduce heat and simmer about 1 -1/2 hours.  Add remaining ingredients except salt.  Simmer one hour or so, until beans are tender and vegetables are soft.  Remove ham bone and separate ham from fat.  Dice meat and return to pot.  Stir in salt.

Serve plain or with fresh baked  bread.

Serves 7 people.