How many calories do you think are added by letting your beans cook with a ham bone? It still has some ham on it (it's a smoked ham I've been trying to get rid of since I got it instead of a bonus for Christmas)... and it adds such great flavor. Any ideas?

(And it's been frozen, don't worry, I'm not still munching out of the fridge since Christmas. )

It's really very dependent on how much meat and fat are still attached. What I do is make the broth the day before and let it sit overnight in the fridge - any fat released floats to the top and can be skimmed off, making it essentially fat-free.