Step 1: You Will Need
12" Dutch oven (this size is the most versatile)
Cooking platform (this can be as simple as a sheet of aluminum foil or as fancy as you want. I use the Volcano cooker model I.)
Heat resistant gloves
Flat edged wooden spoon
Some nice extras:
Charcoal chimney - load the coals in here and it will start them faster.
Trivet/Lid Stand - This keeps the lid off the ground when cooking outside, and the hot pan off your formica countertops and table. (Melted table = bad)
For this recipe, we will also need:
1 ham hock (this is the bone left from a spiral ham or ham roast)
2 cups dry white beans
1/2 cup dry split peas
1/2 cup celery
1 cup ham, cubed
5 chicken bullion cubes (optional)
96 ounces water
1/2 teaspoon pepper
Step 2: The Night Before: Soak the Beans
Soaking the beans makes them soft. Don't use the water they were soaked in for anything; this is pure undiluted fart juice. Just toss it out and rinse them good the next day. Make sure the beans soak for a good 12 hours.
Step 3: Putting It All Together
After the charcoal is lit, put approximately 9 on the bottom and 12 on the top of the oven. Simmer for 90 to 120 minutes, checking every 20 minutes. You may need to replenish the charcoal, so keep a side fire going.
You want it to simmer, so keep adding heat the whole time.
Step 4: Remove the Bone & Enjoy!
Serve it up hot with warm bread. If you have leftovers, you can freeze them for later. Just make sure there is enough head space in the jars, and I prefer to use plastic containers in the freezer.