1 lb. dry navy beans, softened by soaking overnight
2 qts. water
1 lb. ham, cut into 1/2 inch pieces - I use scissors rather than a knife
1/4 tsp. ground pepper
1/2 c. chopped celery leaves
1 bay leaf (optional)
Season with onion powder or flakes and salt to taste

Put all ingredients in pot. Cover and cook on low 10-12 hours. Use higher temperature to cook 6 hours. Makes 2 1/2 quarts.

NOW: The last time I did this was for lodge refreshments. I used the beans in a jar consisting of several different kinds of beans. They do not require soaking. I think this was an improvement. Apparently everyone liked the brew since they lapped up over a gallon since I tripled the recipe. I did not add any water because the beans had some in them. It came out more like Bean Stew because it was so thick. That was a week ago and I still have some for dinner tonight. I will give the recipe for that.