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Amazing Navy Beans And Ham

Navy Beans and Ham Recipe

This classic dish is hearty, flavorful, and perfect for a comforting meal. Below is a step-by-step guide to making your own navy beans and ham from scratch.
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Ingredients
  

  • Ingredients:
  • 1 pound dried navy beans
  • 1 meaty ham hock or 2 cups diced ham
  • 1 large onion diced
  • 2 cloves garlic minced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika optional
  • Salt and pepper to taste
  • 8 cups water or low-sodium chicken broth
  • Fresh parsley for garnish optional

Instructions
 

  • Instructions:
  • Step 1: Prepare the Beans
  • Rinse and Sort the Beans: Place the dried navy beans in a colander and rinse them thoroughly under cold water. Sort through the beans to remove any debris or damaged beans.
  • Soak the Beans (Optional but Recommended): To reduce cooking time and improve texture, soak the beans overnight. Place the rinsed beans in a large bowl, cover with water, and let them soak for 8-12 hours. Drain and rinse the beans before cooking. If you prefer not to soak, you can cook the beans directly, but the cooking time will be longer.
  • Step 2: Cook the Beans and Ham
  • Sauté the Aromatics: In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
  • Add the Ham Hock: Place the ham hock (or diced ham) in the pot with the sautéed vegetables. Stir in the bay leaf, thyme, and smoked paprika if using.
  • Add the Beans and Liquid: Add the soaked and drained navy beans to the pot. Pour in 8 cups of water or chicken broth, enough to cover the beans and ham hock. Stir to combine.
  • Simmer the Soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently. Cook for 1.5 to 2 hours, or until the beans are tender and the ham is falling off the bone. Stir occasionally and check the liquid level, adding more water or broth if necessary.
  • Step 3: Finish and Serve
  • Remove the Ham Hock: Once the beans are tender, carefully remove the ham hock from the pot. If using a ham hock, shred the meat off the bone and discard the bone. Return the shredded ham to the pot.
  • Season to Taste: Taste the soup and season with salt and pepper as needed. Remember that ham can be salty, so adjust the seasoning accordingly.
  • Serve: Ladle the navy beans and ham into bowls. Garnish with fresh parsley if desired.
  • Enjoy: Serve the soup hot with crusty bread or cornbread on the side for a complete meal.