Ingredients:

  • 1 lb dried navy beans, rinsed and sorted
  • 6 cups filtered water
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 large smoked ham bone with meat attached
  • 8 cups low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp black pepper
  • 1 tbsp apple cider vinegar
  • salt to taste

Instructions:

  1. If using the quick-start method: Place rinsed beans in the Dutch oven, cover with 2 inches of water, bring to a rolling boil for 2 minutes, then turn off heat, cover, and let sit for 1 hour before draining and rinsing.
  2. Heat olive oil over medium heat in the Dutch oven. Add diced onion, carrots, and celery; sauté for 6–8 minutes until onions are translucent and carrots have softened.
  3. Stir in minced garlic and dried thyme, cooking for 1 minute until fragrant.
  4. Add the soaked beans, ham bone, diced tomatoes, chicken broth, black pepper, and the bay leaf.
  5. Bring the liquid to a gentle boil, then immediately reduce heat to low. Cover and simmer for 2 to 3 hours until beans are tender.
  6. Remove the bay leaf and ham bone. Stir in apple cider vinegar and add salt to taste before serving.