Courtesy of Robert Gilvary of Supply, NC
Started with two bags of the 15 bean mix, a hambone with about 4# of ham still on it. I trimmed it off the bone and chunked it up. Added the ham to the beans, which I soaked for about 8 hrs, covered the beans and ham with water to about an inch above the beans. Added 2 Tblspns of "Salt-Free Cajun" seasoning and set it to simmering all night.
Tasted it in the morning and added 2 tsps of salt and 1 more Tbls of "Salt-Free Cajun" seasoning. It seems the ham being a brown sugar cured and cooking the mix all night, It wasn't as salty as it might have been and the sugar caused a little sweetness that hid a bit of the spice, but that last Tbls corrected that and the salt was just what the beans needed.
By lunch time the bone came out clean and the beans were delicious.
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