Smoked Ham and Beans

It seems like I always lean towards dishes that warm body and soul -- comfort food. Tonight was no exception. It started with smoked pork leftover from yesterday's lunch. We decided to make ham and beans that would be served alongside corn bread. I have never attempted ham and beans before, but it seemed like the thing to do on a cold winter evening. The dish ended up being sublime and was enjoyed by everyone, including Chloe (which surprised me; I expected her to turn up her nose at it). It was a joint labor of love (had Phil's help along the way).

• 1 1/2 lbs. (a package and half) Hurst's white great northern beans
• 10 to 12 oz. pork (ours came from leftover grilled, smoked pork chops)
• 1 medium red onion, chopped
• 2 bay leaves
• Salt, pepper, garlic to season

We caramelized the onions with the pork first thing this morning (with olive oil; I also added a couple sprigs of fresh rosemary to impart some additional flavor).

Then, we put the beans in a crock pot and covered them with water along with the rest of the ingredients. I found it was easier to season to my satisfaction when the beans were fully cooked. We put the crock pot on high for about 7 hours. When the beans are done, the broth will thicken slightly.

We served the dish with a drizzle of vinegar which jumps up the flavor just a bit. Then, of course, cornbread to dunk in the broth. Delicious! And so simple to put together.