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Recipe by: abel
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See below ingredients and instructions of the recipe
1 1/2 lb Dry navy beans
1 lb Smoked ham or ham hocks *
1/2 c Onion, chopped
1/2 c (packed) brown sugar
1/2 c Maple syrup
1 ts Salt
1 ts Dry mustard
* or 1/2 lb salt pork, cubed Rinse and pick over beans. Cover in 3
time their volume of water and bring to a boil for 10 minutes, reduce
heat to simmer and cook another 30 minutes. Cover and let stand for 1
1/2 hours or until beans are tender; drain. Add 1 cup water to crock
pot with beans; add remaining ingredients, mixing well. Cover and
cook on low 10 to 12 hours, or high for 4 to 5 hours, stirring
occasionally. Cut ham from bone and return to pot.
NOTE: If thicker beans are desired, uncover and turn to high for last
hour. Recipe: Chuck Ozburn in Pok, New York
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

English celebrity chef also known as The Naked Chef. BBC food television shows.

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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