May 11, 2015.
Recipe # 131.

                                                       Ham and Beans with Vegetables

1 Pound Lean Ham Pieces.
1 Pound Dry Navy Beans; rinsed, sorted and soaked overnight.
1 Pound Baby Carrots.
Seasoned Salt Substitute to taste.
Pepper to taste.
Water to cover everything about 3-4 inches or so above it. (Keep plenty of Water in through cooking time).

Drain and rinse Beans.
Put the Beans and all of the other ingredients into the Crock-Pot.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

This is a complete meal.
Serve with Cornbread and Slaw or Salad if you like.