 | | Directions |
- In a large stock pot, add water, ham bone and pre-soaked beans. Bring to a boil, reduce heat and simmer until beans are close to soft.
- Remove bone and cut off remaining meat.
- Remove 1/3 of beans and mash with potato masher or food processor. Return ham and beans back to stock pot and add onion, carrots, celery, garlic powder, pepper and paprika.
- If you are using drippings from a previously cooked ham add those now.
- Simmer until vegetables are tender and serve.
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Prep Time: 1.5 hours
Cook Time: 3 hours
|  | | Ingredients | | - | | 1 pound dry navy beans, soaked overnight |
| - | | 4 quarts water |
| - | | 1 pound leftover ham bone with meat attached |
| - | | 1 onion, finely diced |
| - | | 2 carrots, sliced |
| - | | 2 stalks celery, diced |
| - | | 1/4 teaspoon garlic powder |
| - | | 1/4 teaspoon ground black pepper |
| - | | 1/2 teaspoon paprika |
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