2 1/2 gallons chicken stock
3 1/2 lbs. navy beans
8 oz. bacon fat
8 oz. carrots
8 oz. onions
8 oz. celery
1 clove garlic
1/2 oz. salt
6 oz. flour
1 1/2 lbs. country ham
1 tbsp. Worcestershire sauce
1 oz. sugar

Soak beans 24 hours in water and drain. Cook vegetables in bacon fat until onion is transparent. Add flour and mix. Place beans in chicken stock and heat. Add vegetables to stock and cook for 2 1/2 hours. Add country ham to bean mixture during the cooking time above. Add sugar and Worcestershire sauce just before the end of cooking time.