1 pound Navy beans
1 1/2 pounds butt end of ham
8 cups cold water
2 cups celery, diced
1/2 cup onion, chopped
1/2 cup potatoes, diced
1 1-pound can tomatoes, drained
2 teaspoons minced parsley
Salt and pepper to taste

Soak beans overnight in enough water to cover. Drain off the water. Add fresh water and cook until beans are tender. Cover ham with cold water, cover and cook until tender, about 2 1/2 hours. Skim fat from broth and add the drained beans, celery, onion, and potatoes. Cook until vegetables are tender, about 20 minutes. Add the tomatoes and parsley and simmer about 10 minutes. Season with salt and pepper.

Best eaten from a styrofoam cup, with a handful of crushed crackers. And washed down with a Yuengling!