Directions

Remove any discolored beans and stones and rinse well.  Place the beans in a non-reactive bowl and cover with 5 cups of water.  Let soak overnight or longer.  

Drain and rinse the beans and set aside.  Heat the olive oil in the Dutch oven over med temperature.  Add the ham shank and brown all sides. Add the beans, vegetable broth, 3/4 teaspoon salt, onion & garlic powders, Bay leaves, thyme, and stir.  Bring to a boil, cover and place in the center of a 300 degree oven. Cook for 2 hours, turn off heat and let stay in the oven for 1 more hour. Do not open the oven door.

Remove from the oven, remove Bay leaves, thyme branches and ham shank.  Season with salt & pepper to taste.  Add the butter and stir until melted and incorporated. The more you stir the beans, the creamier the beans will become, as the starches release.  If beans become too creamy, add small increments of vegetable broth until desired thickness. Once the ham has cooled, chop and add to the pot.

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Serve with green onions, hot sauce and cornbread croutons.  Makes 2 quarts.

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Cornbread Croutons

Cube the cornbread and season well with garlic powder, onion powder, black pepper & salt.  Drizzle with olive oil and very gently mix with hands.  Arrange on a cookie sheet  and bake at 375 degrees until golden  brown.  About 20-25 minutes.  

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