Ingredients:
- 1 pound Dried Great Northern Beans, rinsed
- 2 medium Smoked Ham Hocks (about 1.5 lbs total)
- 1 large Yellow Onion, roughly chopped
- 2 medium Carrots, roughly chopped
- 2 medium Celery Stalks, roughly chopped
- 4 large Garlic Cloves, minced or crushed
- 4 cups Chicken or Vegetable Broth (low sodium preferred)
- 2 cups Water
- 2 Tablespoons Apple Cider Vinegar
- 1 Tablespoon packed Brown Sugar
- 1 teaspoon Dried Thyme
- 2 large Bay Leaves
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 2 Tablespoons Fresh Parsley, chopped (for garnish, optional)
Instructions:
- Rinse the dried Great Northern beans thoroughly under cold running water. Discard any tiny stones or split beans.
- Optional Sauté (Flavour Boost): Heat a tablespoon of oil in a Dutch oven. Briefly sauté the chopped onion, carrots, and celery for 5 minutes until slightly softened. Add garlic and cook for 1 minute more.
- Load the Crockpot: Transfer the rinsed beans, sautéed vegetables (or raw, if skipping Step 2), ham hocks, thyme, bay leaves, initial salt, pepper, brown sugar, cider vinegar, and broth to the slow cooker insert.
- Add Liquid: Ensure the beans are submerged by at least 2 inches. Top up with plain water if the liquid level is low.
- Cook: Secure the lid. Cook on Low for 6–8 hours or High for 3–4 hours. The beans are done when they are completely soft and creamy, and the ham meat is pulling away from the bone.
- Shred & Thicken: Carefully remove the ham hocks from the slow cooker. Discard the skin, bones, and any gristle. Shred the meat finely and return it to the beans.
- Adjust Consistency: If the broth seems too thin, remove the lid for the last 30 minutes of cooking to allow some evaporation, or mash about 1 cup of the beans against the side of the pot to naturally thicken the liquid.
- Final Seasoning: Taste the broth. Add more salt and pepper if needed. Discard the bay leaves.
- Serve: Ladle into bowls, garnish with fresh parsley, and get that bread ready!