4 c. assorted beans
2 to 3 lb. picnic or cottage ham
2 med. onions
2 or 3 pieces celery, cut fine
1 tbsp. Worcestershire sauce
2 to 3 dashes Tabasco sauce
Salt and pepper to taste
2 bay leaves

Great Northern navy, kidney, brown, pinto, or black.

Put beans in large 6 or 8 quart pot. Cover with water and let soak overnight. Pour off water and replenish with enough fresh water to cover beans. Add ham in one piece or if desired, cut in smaller pieces. Chop onion and celery and add, along with other ingredients. Cover and cook over low heat at least 5 or 6 hours, adding water to cover contents. Stir every half hour or so.