1 lb. dry Great Northern Beans -OR-
5 cans Great Northern beans (reduce water to 3 c.)
6 c. water
1 ham bone
1 lb. smoked sausage (cut into bite size pieces)
1 c. carrots (chopped)
1 c. celery (chopped)
1 bay leaf
1/4 c. cilantro
1/4 c. parsley
1 tbsp. basil
1/2 tsp. pepper
1/4 tsp. red pepper flakes (optional)
1 stone (cleaned and washed)

For dry beans only: rinse beans of any dirt or debris. Add beans and bay leaf to a good-sized pot, fill with water about 3-inches over beans. Boil for 2 minutes, remove from heat, cover, and let stand 2 hours.

On medium high heat, bring beans to light boil and add carrots, celery, and spices (except red pepper flakes). Stir well. Add ham bone if you have one. Reduce to simmer uncovered.

In a separate pan sauté sausage lightly and pour into bean pot. Add your stone. Let simmer for 2 to 3 hours. Stir pot every now and then to make sure beans do not stick to bottom. Add water if necessary. Let stand 15 minutes before serving.

Serve with a good crusty bread and a salad.