In large pot, cover beans with water and bring to a boil. Boil for 2 minutes. Remove from heat, cover, and let stand 60-90 minutes until beans have soaked up most of the water. Rinse and drain. Discard any shells that have come off the beans.
Once the beans have presoaked, gather your ingredients so that you have everything close at hand on the counter or table.Using a sharp knife and cutting board, chop the ham into bite-sized pieces. Dice the onion.
Cook the Beans
Add more water to the pot of beans, enough to cover about 2 inches above the beans. Stir in the chopped ham, diced onion, onion powder, kosher salt and freshly ground black pepper.
At this point, add one russet potato that has been poked with a knife or fork a few times. This step is optional, but it may help prevent the "gas effect" from the beans.
Bring water to a boil. Reduce the heat and cover the pot of beans with a lid. Simmer until beans are tender about 2-3 hours. Add water as necessary so that the beans are always covered by liquid.
Remove the potato before serving. Taste the beans and add more salt or black pepper as desired. Serve with your favorite cornbread recipe. Serves 6-8.