Time for a new recipe

This will use up that hambone you have left from Easter . I always put mine in the freezer so we can get over the original ham first.

A Tribute To White Beans
“I ate four bowls, if that ain’t a tribute to white beans, I don’t know what is!”...Andy Taylor

One ham bone with a good amount of meat left on it

One to two pounds dried white beans (Great Northerns)

Salt and pepper to taste

½ C. of each chopped fine:

Onion

Celery

Carrots

Place beans in a big pot, cover with water and bring to a boil. Take off the heat and let set for an hour, then drain. Cover with water again, add the ham bone, salt and pepper and bring to a boil, then turn it down to a fast simmer. When the beans are about halfway cooked, take out the bone and let it cool. Add the onion celery and carrots. When the ham bone cools, pull all the meat off and chop coarsely. Add to the pot, and simmer until the beans are soft and the broth is thick.

Serve with cornbread. This will serve about 3 hearty appetites per pound of beans.