Instructions: Heat water and beans to boiling in Dutch oven, boil 2 minutes. Remove from heat, cover and let stand 1 hour. Stir in cubed ham, onion, salt, pepper and bay leaf; add ham bone. Heat to boil, reduce heat. Cover and simmer, skimming foam occasionally, until beans are tender, about 1 1/4 hours. Add water turning cooking necessary. Remove bay leaf and ham bone. Trim excess ham from bone. Add the excess to the soup.

Serves 4.

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