1 (16 oz.) pkg. great northern beans
1 (16 oz.) pkg. baby cut carrots
1 large onion
2 tbsp. chopped garlic
2 tbsp. chopped parsley
1/4 cup Marsala wine
black pepper
ham bone with meat

Soak beans overnight in 6 cups water. Drain beans. Chop carrots and onions until very fine in food processor. Add to beans to Crock-Pot. Add garlic, black pepper, ham bone and 5 cups water. DO NOT ADD SALT. Cook on low for 6-8 hours until beans are soft.

Remove ham bone and set aside. Remove any bits of fat and discard.

With a slotted spoon, remove at least half of the beans and puree them in the food processor and return to Crock-Pot.

Take any ham left on ham bone and return to Crock-Pot.

Add Marsala and parsley and cook on high until hot.

Submitted by: C. Bunten