Southern Style White Beans & Ham

1 Pound dried white Northern beans, soaked and sorted
4 Cups chicken stock
4 Cups of water
1 Pound ham steak, chopped in bite-sized pieces
1 Medium yellow onion, diced
1 Jalape�o pepper, seeded & diced
1/2 Cup celery, diced
4 Garlic cloves, minced
2 Teaspoons Cajun seasoning
Kosher salt, to taste
Freshly ground black pepper, to taste
Options For Serving
White rice
Sliced green onions
Tabasco sauce

Place the dried Northern beans in a colander, rinse the beans off thoroughly sorting through to remove any debris or broken beans at this time.
Place the Northern beans in a large pot and add enough water to cover about 2� to 3� above beans. Place a tight-fitting lid over the pot and let set overnight or for at least 8 hours before cooking them.
Drain off the water that the Northern beans have soaked in and place them back in the pot they have soaked in. Add 2 cups of vegetable stock to the Northern beans then add enough water to cover the beans and come about 2-3 inches above them, that should be about 6 cups of water give or take. If the beans become too thick during the process just add more water to the pot.
Next, add the chopped Ham steak, diced yellow onions, diced jalape�o peppers, diced celery, and minced garlic to the pot of Northern beans. Place on medium heat and let pot come to a simmer, reduce heat if need be and cook on a low simmer for about 2 hours or 2.5 hours if you prefer a softer bean.
The last half of an hour is when you will add your seasoning to the pot, at this time add 2 teaspoons of Cajun seasoning, kosher salt, and freshly ground pepper. Cook on low for the last 30 minutes.
Serve over white rice with sliced green onions and Tabasco sauce if desired.