Ham and Beans

Oh baby, this was the best pot of ham and bean soup I've ever made.  

So simple, but oh so good.

1  left-over ham bone
2  cubes  pork bouillon 
1  lb  dry navy beans

I take my left-over ham bone and boil it in water a couple hours. Add 2 pork bouillon cubes, if you have them. Just better with it. (Knorr makes pork bouillon cubes. Available in Asian food stores.) 

De-bone the ham, tossing out all the fat, etc. Put this in the fridge overnight to harden the fat that rises to the surface. Discard the hardened fat. Now you have about 99% fat-free broth, with ham
chunks.

Soak and then boil dry navy beans in a pot by themselves, with a little salt. (Cooking them separately from the ham bone results in a clear broth, which is my preference.)

When ready to serve, add the amount of beans you want to a bowl of broth with ham. Just heat up the amount you want each time, so the broth stays clear. This way the beans are not being heated and reheated again and again.