"Coleslaw is good with this."--Mama Mouse1 pound small navy beans (about 2 cups), rinsed and picked over
about 7 cups water
1-1/2 pound meaty smoked ham hocks
freshly ground pepper to taste
salt, if necessary
1 (8-inch square) pan of baked corn bread
In large covered kettle, cook beans and ham hocks in water over low heat for 3 to 4 hours, or until beans are tender and ham falls off bone. Remove ham hocks from kettle. Take ham off bone and cut up; discard skin, bone, and extra fat. Return ham to beans; season to taste (may not need much salt, if any).
Split corn bread into serving portions; put each portion into soup plate. Ladle ham and beans over corn bread.
Serves 4 to 6.
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