1 pound navy beans
1 pound ham bones
1/2 cup mashed potatoes
3 cups celery, chopped
3 cups onion, chopped
3 carrots, peeled and chopped fine
1/4 cup fresh parsley, finely chopped
2 cloves garlic, finely diced
2 teaspoons salt
pepper to taste
1/4 cup ketchup
Sort and wash beans; place in a Dutch oven. Cover with water and soak overnight: Drain beans.
Return beans to Dutch oven. Add ham bone, and cover with fresh water. Cover pan and bring to a boil, reduce heat and simmer 1 hour. Add remaining ingredients and simmer until beans are tender, 1 to 2 hours more.
-From the recipe collection of Judi Scheel
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