1 large package of white northern or navy beans
1 picnic ham
1 cup thickening made from flour or cornstarch
1 onion
2 large carrots
1 tsp. ground black pepper
1/4 tsp. Lawry's seasoning

This recipe ensures that ham taste without the loss of the ham flavoring to the meat itself! This is my own recipe which was developed through years of trial and error. Picnic ham is the most flavorful.

First, cook and prepare picnic ham the night before. Place in roaster adding at least a quart of water or enough for water to cover up to 2/3 of the ham's sides. Make sure water doesn't evaporate; check periodically. Cook until very tender.

Cool and refrigerate until the next day. On the following day, debone and cut the ham into chunks and set aside. In a saucepan, bring ham broth to a boil, add thickening and set aside.

Prepare beans by soaking them in salted water for 1/2 an hour; drain and rinse.

Place beans in a large pan, adding enough water to cover beans. Cook over high heat. When beans begin to boil, reduce heat to med-low setting. Check beans as they cook and add small amounts of water as needed. You can make beans soupy or thick, as desired. Add seasonings, to taste, and carrots and onions.

When beans are 3/4 way done or 20 minutes before serving, stir in thickened broth and ham.

*Note: If 1 cup thickening is not enough to make a thick broth add more. Cook at least 20 minutes after adding thickening.

Submitted by: Cindy Bruce