1 meaty ham bone
1 1/2 lb. very small cubed ham
2 cups navy beans or mixed beans, washed, sorted, and soaked overnight
1 1/2 quarts water (3 cups more may be added after bone is taken out, then cook some more)
1 clove garlic, minced (or 1/2 tsp. garlic powder)
1 bay leaf
1/2 cup celery
1/2 cup chopped onion
1/4 cup chopped carrots
1 (10 oz.) can Rotel diced tomatoes (optional)
salt and pepper, to taste

Wash and drain beans. Combine beans, ham and ham bone, water, garlic, bay leaf, and onion in slow cooker. Cover and cook on LOW. Cook 8 to 10 hours longer, until beans are tender. Season with salt and pepper, to taste.

Remove ham bone; chop meat and return to Crock-Pot. Remove bay leaf before serving.

Season with Louisiana hot sauce, if desired. Serve with hot corn bread and cold beer!

Serves 6 to 8.

Submitted by: CPO Rob Schrader