2 c. Great Northern beans or navy soaked in
1 c. water for 10 hours
1 chopped white onion
1 tsp. lemon juice
3/4 kelp
1 tbsp. dark honey
2/3 c. black molasses
1 tsp. vanilla
1/2 tsp. maple syrup
1 1/2 tsp. catsup
1/8 tsp. dry mustard
1 chopped garlic clove
Ham to desire or ham hocks

Preboil ham until tender. While cooking ham, simmer soaked beans for 1 1/2 hours until tender but not broken. Skim off any foam on the beans prior to cooking. Put beans and 1/2 the juice into the large pan with ham and juice. Add diced garlic and onion.

Mix in separate bowl kelp, honey, molasses, vanilla, maple syrup, catsup, and dry mustard, adding 1 1/2 cups boiling water. Stir well and pour over beans cover and bake at 275 degrees for 7 hours, adding water as needed. Stir with wooden ladle every few hours. Uncover during the last 45 minutes to brown beans and ham a little. They burn easy be careful. Serve warm with pumpernickel bread. To get rid of gas effect which beans produce, just soak them for at least 24 hours prior to cooking, adding 1/2 teaspoon ginger root for every 2 cups of beans.