Place beans in large bowl and cover with Sea Salt and water. Let soak 4 to 6 hours. Drain and rinse.
Ham Bone with some Ham left on it or 3 Ham Hocks
Place ham hocks or ham bone in a pot and cover with water. Bring to a light boil, then cover and simmer until ham falls off bone. Remove all bones and fat.
¼ Cup Virgin Olive Oil
6 Stalks of Celery (chopped up)
1 Sweet Onion – large (chopped up)
1 Sweet Red Pepper – large (chopped up)
2 Cans of Stewed or Cut up Tomatoes (12 oz.)
32 oz. Chicken Broth – non-fat, no MSG
Add olive oil, celery, onion, pepper, tomatoes and chicken broth to ham. Cover and let simmer 30 minutes.
2 tbsp. Apple Cider Vinegar
1 tsp Garlic Salt
1 tsp each Salt and Pepper
1 tsp Chili Powder
Then add vinegar, seasonings, and the drained rinsed white beans. Add water, as needed, for juice.
Stir contents 2 or 3 times while cooking. Simmer for 3 or 4 hours until beans are tender.
BEST SERVED with a lare piece of warm CORNBREAD “THE WIZARD’S WAY” with butter and your favorite glass of wine or beer!
The Wizard’s Way
1 box Krusteaz Honey Cornbread
1 can (8.5 oz) cream corn
1 can (14.75 oz) regular corn (drained)
1 cup sour cream
1/2 cup butter, melted
8 oz. crumbled bacon (or cubed ham from Ham & Beans recipe)
1 to 1-1/2 cups of Swiss or cheddar cheese, grated (for topping)
Mix well all ingredients (except Swiss or cheddar cheese) and bake in 9 x 13″ pan at 350º for 50 minutes. Remove from oven and top with Swiss or cheddar cheese. Bake for an additional 10 to 15 minutes.