1 pound dry navy beans or great northern
1 ham bone meaty
6 cups water (or 3 cups water and 3 cups chicken stock)
2 carrots medium - diced - optional
2 stalks celery - diced - optional
1 onion medium - diced
1/2 teaspoon garlic powder (or 2 large cloves of minced garlic)
1/2 teaspoon black pepper
1 bay leaf
1 1/2 cups medium-dice, fully cooked smoked ham (about 8 ounces)
3 fresh thyme sprigs or 1/2 teaspoon dried thyme
1 Tbsp Sherry, add 15 minutes before serving - optional
Other optional seasonings - 1/2 tsp white pepper, 1 tsp mustard powder
Rinse 1 pound of navy or great northern dry beans. Pick through the beans for any stones or pebbles.
Cover with water and allow to soak overnight.
Under running water rinse any coating off a meaty ham bone. Also, scrap off any surface fat that you
can. Add to a larger crock pot.
Dice 2 medium carrots, two stalks celery, and one medium onion. Carrot and celery are options but
Add the drained beans, carrots, celery and onion to the crock pot. Add 1/2 teaspoon garlic powder,
1/2 teaspoon pepper, and one bay leaf. Add 6 cups water.
Cook on low for 10 hours total but at about 8 hours remove ham bone to a cutting board. Allow the
bone to cool for 10-15 minutes. Then remove all meat from the bone. Discard bone and any fat and waste.
Place meat back into the cooker and finish cooking. This is a good point to taste test for adding
salt if needed.