Rinse dried beans in colander, and remove any foreign material. Prepare dried beans for cooking using the overnight soak method, or quick soak method, find this on the package direction.
Add bacon fat or oil, carrots, celery, onion, and garlic to a stock pot, and saute over medium heat 5 mins. or until onion is slightly translucent.
Add 8 cups water, ham bone, ham, stewed tomatoes, and black pepper. Do NOT add the flavor packet that came in the beans, you’ll do that once the beans are tender. Bring to a boil, then reduce heat to a simmer.
Simmer gently, with lid on pot tilted, until beans reach desired tenderness, about 2 hrs. Remove ham bone from soup, pull off any meat, and add back to soup. Discard bone.
Add foil packet of seasoning when beans are tender. Cook another 15 mins. Add apple cider vinegar before serving.
