Red Beans with Ham

Put 8 cups of water in a stock pot and bring to a boil. Sort and rinse the dried beans and put them in the boiling water. Boil for 15 minutes, uncovered, then reduce to a simmer. While the beans are boiling, dice the onion, carrot, and jalapeño and sauté in the bacon drippings until the onion is translucent. Mince the garlic, then make space in the center of the pan for the olive oil and garlic and let sauté until fragrant. Stir the chicken bullion into the beans with the bay leaf, add the veggies. Dice up the ham and add it as well. stir well, add 2 more cups of water (or more if needed) and simmer 2-3 hours until beans are tender. A serving size is 1 cup.