1 pound package dry navy beans
¾ pound ham steak, cut into cubes
1 large sweet yellow onion, chopped
To a large pot/lid, add 8 cups of hot water to soaked, drained and rinsed beans. Simmer gently with lid tilted until desired tenderness is reached, about 2 hours. ***Never add salt until beans are tender. Salt and pepper to taste. Serve with a slice of skillet cornbread and garnish with chopped onions.
Yield: 6 to 8 servings.
Overnight soak: To a large pot, add 1 pound of beans and 8 cups of cold water. Let stand overnight or at least 8 hours. Drain soak water and rinse beans.
Quick soak: To a large pot/cover, add 1 pound beans and 8 cups hot water. Bring to a rapid boil and continue boiling for 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain soak water and rinse beans.