Mexicali Bean Pot - cooking recipe

Ingredients

boiling water
1 lb. dry navy beans or chickpeas
1 c. diced smoked ham or 8 strips bacon, diced
2 1/2 tsp. herb-garlic salt seasoning blend
1/2 tsp. ground cumin
1/2 c. sliced onion
1 can (6 oz.) tomato paste
1 avocado, sliced
1 c. sour cream
1 Tbsp. chopped, seeded green chili or jalapeno pepper

Preparation

Pour boiling water over navy beans until they are covered by 2-inches of water.
Soak for 1 hour and drain.
Turn drained beans into 4 to 6 quart Dutch oven; add enough boiling water to cover with 2-inches water.
Heat to boiling, cover, reduce heat to a gentle boil for 1 1/2 hours or until beans are tender.