By Keith Floyd
Put the soaked beans into a very large saucepan with the ham bone. Cover with water and bring to the boil. Keep boiling for 15 minutes — this is necessary for the beans — then turn the heat down low and cook slowly, covered, for about 1 hour. Skim the surface, throw in the onion, leek and garlic and continue cooking for another 30 minutes.
Now add the tomatoes, runner beans, carrot, pot