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Print Friendly Recipe Recipe Information Source: Frances Bishop Ingredients 2 bags of navy beans 1 hambone 2 capfuls of vinegar Preparation The night before, soak the beans in a pot of water to soften. In the morning, drain the water off the beans, and fill pot with fresh water. Add the beans, the hambone, and the vinegar. Cook over a medium heat all day. As the soup thickens it will burn if not stirred constantly. You can adjust the amount of beans according to your needs. Comments My mother made this when I was a little girl, she served it with cornbread and mashed potatoes. Now it is one of my children's favorite meals, too.

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