4 cans Bush’s beans (Navy and Great Northern)

8 cups chicken broth

1/2 teaspoon salt

1 ham hock or 3/4 lbs of smoked jowls

1 cup chopped carrots

1 cup chopped celery

1 cup chopped onion

2 teaspoon minced garlic

1 teaspoon mustard powder

1/2 teaspoon crushed red pepper flakes

1 bay leaves

2 cups chopped ham

1/2 teaspoon ground white pepper

Add ingredients to the pot on high heat. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.

Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes.

Season with ground white pepper to taste.