Instructions: This bean recipe has been in my family for nearly 70 years. Mrs. Lumholt had the best beans for several counties, in northern Minnesota, but claimed she never had a recipe for them. Whenever asked, she said "A little of this, a little of that, whatever is handy." That was her story, until she was going to move out of the area. Then she asked my Grandma for her chocolate cake recipe (Purely Sinful!), to which my Grandma replied, "A little of this, a little of that, whatever is handy." And thus was the secret revealed.

Soak 2 lb. 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; bake at 350 degrees for an hour or more.

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