- 1 cup dry navy beans
- 1-1/4 to 1-1/2 pounds meaty smoked pork hocks or one 1- to 1-1/2-pound meaty ham bone
- 1 cup chopped onion, like one onion
- 11/2 cup sliced celery, like 3 stalks
- 3/4 teaspoon dried thyme, crushed
- 4-5 chicken bouillon cubes
- 1/4 teaspoon pepper
- 1 bay leaf
- 2 garlic—- one for the soaking and one when you add the celery and onion
- 1 cup sliced carrots – optional- add last 15 min after mash beans
- ***You might have to add more water but just add another bouillon
1. Rinse beans. In a pot combine beans and 5 cups cold water. Bring to boiling. Reduce heat and simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or, skip boiling water and soak beans overnight in a covered pan.) Drain and rinse beans. ***I add a clove of garlic chopped to the water**
2. In the same pan combine beans, 5 cups fresh water, pork hocks or ham bone, onion, celery, bouillon granules, parsley, thyme, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 1-3/4 hours. Until very tender and falling off bone.Remove pork hocks or ham bone; set aside to cool. Mash beans slightly. Stir in carrots. Return to boiling. Reduce heat and simmer, covered, about 15 minutes or until vegetables are tender.
3. Meanwhile, cut meat off bones and coarsely chop. Discard bones. Stir meat into saucepan. Cook until heated through. Makes 4 or 5 servings.