1 lb. navy beans
2 qts. cold water
1-1/2 lb. meaty ham bone
1/2 t. salt
6 whole black peppercorns
1 bay leaf
1 onion, sliced
3 cloves garlic, chopped
3 large carrots, sliced

Wash beans and check carefully for stones, etc.

Cover with 2 qts. cold water and boil gently 2 minutes. Remove from heat, cover and let stand one hour.

Add ham bone, salt, pepper, and bay leaf. Cover and heat to boiling; boil gently until beans are tender, about 3-1/2 hours. Add onions and garlic in the last hour of cooking. Add carrots 30 minutes before serving.

Remove ham bone; cut meat off bone and return meat to pot. Taste and adjust seasoning. Mash a few beans with a potato masher or hand blender, if desired.