6 lb. Great Northern beans
8 lb. ham or pork shoulder (boned & fat removed)
8-10 celery sticks, chopped
3 lg. onions, chopped
4 lg. carrots, chopped

Cook in about 3 1/2 gallons of water, adding hot water as needed for 6 hours. (I boil the bone, fat and skin for 1 1/2 hours in plenty of water, strained and added broth to beans.)