Preparation / Directions:
Soak dry beans overnight (my family uses Great Northern). You can dramatically reduce the methane factor by changing the water once or twice during the soaking process. Drain and rinse the beans, put them in a 5 qt. pot, and cover generously with water. Add all ingredients to the pot and simmer until the beans are tender. You can speed this process up by using a pressure cooker. DO NOT fill the pressure cooker more than half full! Cook for 45 minutes at 15 lb. Pressure. After the pressure come down by itself, or the beans are boiled tender, remove the ham bone, cut up the meat, and return it to the pot. You can add salt at this point, if necessary, and make sure there is enough water. Put the beans in an oven-proof bowl and bake at 350F for an hour or more.
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