Ham Navy Bean Thyme (Print)

Savory ham and navy beans infused with fresh thyme for a warm, rustic dish.

# Ingredients:

→ Beans & Meats

01 - 1 pound dried navy beans, rinsed
02 - 1 pound smoked ham hock or diced cooked ham

→ Vegetables

03 - 1 large yellow onion, diced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced

→ Liquids & Flavorings

07 - 8 cups low-sodium chicken broth or water
08 - 2 sprigs fresh thyme or 1 teaspoon dried thyme
09 - 2 bay leaves
10 - 1 teaspoon freshly ground black pepper
11 - Salt to taste

→ Finishing

12 - 2 tablespoons fresh parsley, chopped (optional)
13 - Crusty bread for serving (optional)

# Directions:

01 - Place navy beans in a large bowl, cover with water, and soak overnight. Alternatively, cover beans with water in a pot, bring to a boil for 5 minutes, then let sit off heat for 1 hour. Drain and rinse before using.
02 - In a large Dutch oven or soup pot, heat a splash of oil over medium heat. Add the onion, carrots, and celery; sauté until softened, approximately 5 minutes.
03 - Stir in minced garlic and cook until fragrant, about 1 minute.
04 - Add soaked navy beans, ham hock or diced ham, chicken broth, thyme, bay leaves, and black pepper. Stir to combine thoroughly.
05 - Bring to a boil, then reduce heat to low. Cover and simmer gently for 1 hour 30 minutes, or until beans are tender.
06 - Remove the ham hock and discard skin and bone. Shred any remaining meat and return to the soup.
07 - Discard thyme sprigs and bay leaves. Taste and adjust seasoning with salt and additional pepper as needed.
08 - Ladle soup into bowls, garnish with fresh parsley, and serve hot with crusty bread if desired.

# Expert Tips:

01 -
  • It tastes like it simmered for hours but actually comes together faster than you'd expect.
  • Navy beans become silky and absorb every bit of that smoky, thyme-scented broth.
  • One pot means less cleanup, which honestly matters when you're hungry.
02 -
  • Don't skip rinsing the beans, and don't skip the soak if you have time, because both make the difference between soup that's grainy and soup that's silky.
  • If your ham hock is very large, it might need closer to 2 hours, so taste a bean at the 90-minute mark and give it more time if needed.
03 -
  • Make a double batch on Sunday and freeze it in portions, because this soup actually tastes better after a day or two when all the flavors have had time to get to know each other.
  • If your ham hock doesn't yield much meat, that's normal, the real magic is the broth it's been infusing the whole time.
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