Step by step

Method

4 steps

1. 1

   If using 1 lb dried navy or great northern beans, soak overnight and drain. (Or use 3 cans drained beans and jump to a shorter simmer — see swaps.) Heat 1 tablespoon oil in a large pot over medium. Sauté 1 diced onion, 2 diced carrots, and 2 diced celery stalks 6 minutes until the onion softens and the carrots pick up a little color. Add 3 minced garlic cloves for 30 seconds.

2. 2

   Add the drained soaked beans, 1 ham bone or 2 cups diced ham, 8 cups chicken or ham broth (or water), 1 bay leaf, and 1 teaspoon thyme. Bring to a boil, then drop to a gentle simmer.

3. 3

   Simmer uncovered or partially covered 1–1½ hours until the beans are creamy inside and mash easily between your fingers. Stir now and then and add a splash of water if the soup gets too thick. Remove the bone, shred any clinging meat back into the pot, and discard the bone. Mash about 1 cup of beans against the side of the pot if you want a thicker body.

4. 4

   Taste before salting — ham is salty. Season with pepper and salt only if it needs it. Serve hot. You want creamy beans in a smoky ham broth with soft vegetables — not crunchy undercooked beans or a thin watery bowl.