June 2, 2015.
Recipe #153.

                                                             Navy Beans and Ham

1 Pound Navy washed and soaked overnight.
1 Pound Lean Ham for Beans.
1/4 Onion; chopped.
1 Clove of Garlic; chopped.
Seasoned Salt Substitute to taste.
Pepper to taste.
Water to cover the Ham and Beans at least 2-4 inches above them.

Drain the Beans and rinse them.
Put all of the ingredients into the Crock-Pot.
Stir together well.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours; or until everything is done and tender.
Serve with Slaw or Salad and Cornbread.

This may seem more like a Fall or Winter dish than a Spring or Summer one; but as chili as it's been around here lately it really sounds good. I didn't make this today because we had Pizza for our oldest Grandson's birthday. I do think I will fix it tomorrow; though. It Sounds Yummy!