1 lb. dried navy or Great Northern beans
4 strips swine (bacon)
1 tsp. salt
2 c. chopped ham of hog

Remove all of the rotten beans, rocks, dirt and foreign types of beans.

Wash each bean individually with a toothbrush until their's not a speck of dirt left on the beans. Boil the beans once in pure water for 2 minutes.

Meanwhile fry the 4 strips of swine until almost crisp. Take the beans off the heat; drain and rinse with hot water, so as not to put the beans into shock and cause the skins to come off. Put the beans back in clean hot water on low heat. Render the grease and add the fried swine to the beans. Add 1 teaspoon of salt or salt to taste and the chopped ham. Cook on low heat for about 2 hours. The beans should not be overcooked as the soup will have the consistency of library paste.

The broth should be fairly clear and the beans firm and not cooked to death.

Serves 6-8.