Place the rinsed beans in a large pot with 6 cups of water and the onion powder.

Bring the pot to a boil and cook for 15 minutes.

Reduce heat to low and simmer uncovered for 2 hours, stirring occasionally.

Gradually add the remaining 4 cups of water and the chicken broth as the liquid reduces.

Stir in the diced ham and black pepper.

Continue to simmer until the beans are soft and the broth is creamy.

Season with salt to taste and serve hot.