Ingredients:

2 cups dried navy beans
4 ounces salt pork, finely diced (about 1/2 cup)
1 carrot, thinly sliced
1/2 cup chopped onion
1 cup potato, finely diced
salt and pepper, to taste

Directions:

Pick over beans, discarding any that are discolored. Wash in cold water, drain, then cover with cold water and allow to soak overnight. Cook pork in a heavy soup kettle over moderate heat until golden brown. Add onion and cook until transparent, but not brown. add drained beans and cold water, bring to a boil, then reduce heat, cover pan and simmer gently for 2 hours.

Add vegetables and continue to cook 30 minutes longer, or until tender. Season to taste with salt and pepper and serve at once.

Make 6 servings

Variations:

1. For a richer, more mellow flavor, add 1 cup evaporated milk, bring to serving temperature, adjust seasonings and serve at once.
2. Or, add 2 cups chopped, cooked or canned tomatoes with vegetables suggested above.
3. Or, use ham bone or shank end of ham instead of diced salt pork as suggested above.