1 lb Dry beans; {Pinto, red,
Anasazi,or Black eyed peas}
1 lb Sliced, smoked ham hocks
1 tb Chives; chopped
1 md Onion; chopped fine
Garlic powder; to taste
Salt; to taste
Pepper; to taste
1    Celery stalk; sliced
Very-thin
1/8 ts Ginger, powdered

Starting the night before. Wash & sort beans. Rinse well. Pour into
crock-pot. Add ham-hocks. Cover with water to just below rim, add
other ingred. Cover & turn on high. After 2 hours, check water, fill
to below rim, if needed. Turn to low & let cook for at least 18 hrs.
Before serving, stir well & remove ham-hock bones. Reminder= the
longer it cooks, the better it tastes. Serve with fresh, hot
cornbread, or garlic bread.