The Amish Cook from Oasis Newsfeatures

This is how I have been making ham and beans. I am just finishing up a college degree at age 46, so it's cheap eating. I take the leftovers, frozen, to work for lunch.

1 lb. bag of navy beans

1 large or 3 small cans of chicken broth

1/2 cup each shredded carrots, chopped onion, chopped celery

salt and pepper to taste

2 cups of chopped ham

Soak navy beans overnight or for 8 hours. Bring to a boil, drain. Put beans and the rest of the indredients into a large crock pot. Set on low for 8 hours. Serve with white vinegar (that's the way my Grandpa Bill ate them) and cornbread or muffins.