I spent some time this long weekend browsing through my cookbooks and magazines. I found a recipe by Jacques Pepin for White Bean and Ham Stew (foodandwine.com). I used my left over ham bone and ham to make this for dinner last night accompanied by Gruyere cheese toasts. It was great! Emily and Robert stopped by this morning as they were headed back to Greenville. We heated the leftovers up and accompanied them with a choice of Gruyere or Cheddar cheese toasts. It was even better today.