Ingredients
- 1 pound dry navy beans (soaked overnight)
- 1-1/2 quarts water
- 1-lb lean, boneless ham, cut into cubes
- 1 bay leaf (optional)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 cup chopped celery leaves
Instructions
Drain the soaked beans, discard water. Combine all ingredients in stoneware. Cover and cook on LOW 10 hours (HIGH 6 hours).