Ingredients:

  • 1 pound Dried Great Northern Beans, picked over and rinsed
  • Cold Water or Stock (enough to cover beans by 2 inches)
  • 1 medium Yellow Onion, halved with skin on
  • 4 large Garlic Cloves, lightly crushed
  • 3 large Bay Leaves
  • 4 Fresh Thyme Sprigs, tied together
  • 1 (8 oz) Smoked Ham Hock or Bacon Slab (optional)
  • 1 teaspoon Fine Sea Salt (for initial seasoning)
  • Freshly Ground Black Pepper to taste
  • 1 Tablespoon Olive Oil or Butter (for finishing)

Instructions:

  1. Sort beans, discard any stones or debris, and rinse well. Cover with cold water (2 inches above beans) and soak for a minimum of 8 hours, or preferably overnight.
  2. Drain and thoroughly rinse the soaked beans. Place beans, the halved onion (skin on), crushed garlic, bay leaves, thyme bundle, and ham hock (if using) into a large pot.
  3. Cover all ingredients with fresh, cold water, ensuring the water level is at least 2 inches above the solids. Bring the pot slowly to a boil over medium-high heat.
  4. Immediately reduce heat to the lowest setting—aim for a bare, gentle simmer where only a few bubbles break the surface every few seconds. Maintain this gentle simmer, partially covered, for 60 minutes.
  5. After 60 minutes, add the initial measure of salt (1 tsp) and the black pepper. Continue simmering gently until the beans are completely tender, which may take another 30–60 minutes.
  6. Once tender, remove the ham hock (shred meat and return if desired) and discard the onion, bay leaves, and herb bundle.
  7. If the cooking liquid is too thin, increase the heat slightly and simmer rapidly, stirring gently, until the liquid thickens slightly (about 10–15 minutes).
  8. Stir in a drizzle of olive oil or knob of butter for silkiness, and taste for final seasoning adjustments before serving hot.