Slow-simmered navy beans with tender ham hock, vegetables, and rich smoky broth.
⏱ Prep Time: 15 minutes
⏳ Soak Time: Overnight (optional but best)
🔥 Cook Time: 2–2½ hours
🍽 Servings: 6–8
🛒 Ingredients
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1 lb dried navy beans
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1 large smoked ham hock (or 2 small)
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1 tbsp olive oil or butter
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1 onion, diced
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2 carrots, chopped
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2 celery stalks, chopped
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3 cloves garlic, minced
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1 tsp dried thyme
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1 bay leaf
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½ tsp black pepper
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6–7 cups water or chicken broth
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Salt to taste
👩🍳 Instructions
1️⃣ Prepare Beans
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Rinse beans and soak overnight in water
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Drain and rinse (skip soak if short on time)
2️⃣ Build the Base
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In large pot, heat oil
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Sauté onion, carrots & celery 5 minutes
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Add garlic and cook 30 seconds
3️⃣ Simmer
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Add beans, ham hock, thyme, bay leaf, pepper & broth
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Bring to boil, then reduce to simmer
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Cover and cook 2–2½ hours, stirring occasionally
4️⃣ Shred Ham
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Remove ham hock, shred meat
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Discard bones & fat
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Return meat to soup
5️⃣ Finish
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Season with salt
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Simmer uncovered 10–15 minutes to thicken
🍽 Texture & Flavor
✔ Thick and hearty
✔ Smoky, savory depth
✔ Tender beans
✔ Comfort food classic
⭐ Tips & Variations
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Creamier: Mash some beans in the pot
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Spicy: Add red pepper flakes
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Extra smoky: Add chopped bacon
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Slow cooker: Cook on LOW 8 hours
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Pressure cooker: 45 minutes (no soak)
📊 Nutrition (Approx per serving)
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Calories: 380
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Protein: 28g
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Fat: 12g
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