✤1 lb dried navy beans
✤1 ham bone + ham scraps
✤1 tbsp olive oil
✤1-2 large onions, peeled & chopped (~500g)
✤6 stalks celery, chopped (~250)
✤5-6 carrots, peeled & chopped (~250g)
✤6 cloves garlic, minced
✤1 tbsp fresh thyme leaves (or use sprigs whole)
✤2 tsp ground cumin
✤1/2-1 tsp red pepper flakes
✤10 cups water (note: can replace some with drippings also - watch salt)
✤ salt & pepper, if needed
❖The night before: Place dried beans in a large bowl and cover with water by 3 inches. Soak overnight (up to 24 hours) to soften. Drain when ready to use.
❖When beans are ready: heat the oil in a large stock pot over medium heat. Add ham bone, onion, celery, carrot & garlic and sauté 3-5 min to soften.
❖Add in the drained beans, thyme, cumin, red pepper flakes, water & any ham scraps. Bring to a boil, then lower heat and simmer 60-90 min, covered, until beans are very soft, stirring occasionally.
❖Use a fork to pull any remaining ham off bone into soup. Discard bone.
❖Taste first, then add any salt & pepper as needed.
