Ingredients:

  • 1 lb dried Great Northern white beans, rinsed and sorted
  • 8 cups water or low-sodium vegetable broth
  • 2 bay leaves
  • 1 tsp kosher salt
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp cracked black pepper
  • 12 oz smoked ham hock

Instructions:

  1. Prep the beans. Rinse the dried beans under cold water. Place them in the Dutch oven with 8 cups of water.
  2. The quick soak. Bring the pot to a boil for 2 minutes. Remove from heat, cover, and let them sit for 1 hour. Drain and rinse them again.
  3. Sauté the aromatics. Heat the butter over medium heat. Add the onion, carrots, and celery. Cook 6-8 mins until onions are translucent and carrots soften.
  4. Add fragrance. Stir in the minced garlic and dried thyme. Cook for 1 minute until the aroma fills the room.
  5. Combine everything. Return the soaked beans to the pot. Add the smoked ham hock, bay leaves, and black pepper.
  6. Add liquid. Cover with fresh water or broth.
  7. The simmer. Bring to a gentle boil, then immediately reduce to a very low simmer. Cover partially and cook for 2 to 2.5 hours until beans are pillow soft and the liquid is thick.
  8. Finish the dish. Remove the ham hock. Shred the meat and stir it back into the pot.
  9. Final season. Stir in the kosher salt and remove the bay leaves.