Ingredients

• 3 tablespoons olive oil
• ½ cup minced yellow onions
• 2 cloves minced garlic
• 2 bay leaves
• 1 smoked ham hock, scored
• 1 pound navy beans
• 4 cups chicken stock
• 2 cups water
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground pepper
• 4 ounces diced ham 

Directions

Rinse and check the beans for foreign objects. Cover with 6 cups of water and soaked overnight. Drain prior to cooking.

In a 4 quart pot, heat the oil over medium-high heat. Add the onions and bay leaves, sauté until soft, about 3 minutes. Add the garlic and sauté for an additional minute. Add the ham hock, beans, stock and water. Bring to a boil, reduce the heat to medium-low and simmer covered for 1 1/2 hours, stirring occasionally. Make sure beans are covered with water.

Season with salt and continue cooking 30 minutes or until beans are done. Remove and discard the ham hock, add the diced ham. Simmer for another 10 minutes.

Remove from the heat.

Serve hot.