Soak the beans about 6 hours. These beans really swelled up, which I took as a sign that they were fresher than what I typically buy at the store!  Drain the beans, then add to 7 cups of water in a stockpot or Dutch oven, along with a ham bone or a ham hock.  Bring to a simmer, partially cover, and cook until the beans are tender, 1 - 1.5 hours.

Remove the ham bone or ham hock, cut off any meat and dice it and add it back to the beans. Discard the bone.

Add the potato, onion, celery, garlic, salt and pepper. Add more water if needed.

Cook another 30 minutes or so until the potato is tender.