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"It is great served in a bowl with some good old fashioned cornbread." Submitted by Lloyd Rushing of Texas City, Texas USA

3 pounds dried beans (pinto, large or small lima, great northern, or navy)

3 pounds diced ham (picnic hams are just as good, smoked ham hocks are even better)

1/4 stalk of celery chopped

3 large onions or 3 cups of chopped green onions

1 large bell pepper chopped

2 (10-ounce) cans RoTel brand tomatoes (tomatoes with chilies)

Salt to taste

1 1/2 teaspoons black pepper

2 tablespoons garlic powder

2 tablespoons chili powder

2 tablespoons liquid smoke

2 tablespoons Worcestershire sauce

1 1/2 pounds 1-inch diced potatoes

1. In a 12 quart pot, soak beans overnight. Drain, and cover with 8-inches of water. Add all ingredients, except potatoes. Bring to a boil, cover and simmer for 1 1/2 hours or until beans start to get tender.
2. Add potatoes and cook until potatoes are tender approximately 30 minutes.

"This recipe freezes well, so if this is more than you want for a meal, freeze some."

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