0 0Leftover meaty ham bone--if you don't have one, a couple of ham hocks will do, but this is really a classic leftovers recipe 4cdried great northern or navy beans (any white bean will do), picked over and washed 2tspdried rosemary 1tspdried thyme 3clovegarlic, crushed--just smack em hard with a heavy can, throw out the peels and there ya go 4whole peppercorns 0Water to cover the beans at least twice over 0Leftover meaty ham bone--if you don't have one, a couple of ham hocks will do, but this is really a classic leftovers recipe 4cdried great northern or navy beans (any white bean will do), picked over and washed 2tspdried rosemary 1tspdried thyme 3clovegarlic, crushed--just smack em hard with a heavy can, throw out the peels and there ya go 4whole peppercorns 0Water to cover the beans at least twice over I use a slow cooker for this, but you could also use a soup pot; it's really best with a slow cooker. Basically, throw everything in the cooker, put it on high with the lid on and come back 6-8 hours later. You should have a slightly soupy incredibly good-smelling pot of ham beans waiting. If you do this on the stovetop you'll have to bring it to a boil, then turn it down to a simmer and watch to make sure you don't boil off the water. Just replenish it if it gets low. I serve this with steamed greens like kale, chard, collards or a mix thereof and corn bread. Put some of the "pot liquor" from the beans over the greens and corn bread and experience true Ham Bean Nirvana.