Ingredients
3 lb dried beans (great mix: navy, pinto, great northern)
3–4 lb ham (ham hocks, ham shank, or diced smoked ham)
4 tbsp olive oil or butter
4 large onions, diced
6 carrots, diced
6 celery stalks, diced
10 cloves garlic, minced
4 bay leaves
2 tbsp smoked paprika
1½ tbsp black pepper
1½ tbsp dried thyme
Salt, to taste (add at the end!)
20–24 cups water or low-sodium broth
Optional:
1 tsp chili flakes
2 tbsp fresh parsley (for serving)
Instructions
Soak beans overnight in plenty of water (or quick-soak if needed). Drain.
In a large stockpot, heat oil and sauté onions, carrots, and celery until soft.
Add garlic, paprika, thyme, and pepper. Stir 1 minute.
Add beans, ham, bay leaves, and broth/water.
Bring to a boil → reduce to low simmer.
Cover and cook 2½–3 hours, stirring occasionally.
Remove ham bones, shred meat, return meat to pot.
Taste and salt last (ham adds salt already).
Simmer uncovered 20–30 minutes to thicken.
Pro Tips 🔥
Want it creamier? Mash 2 cups of beans and stir back in.
Too thick? Add broth. Too thin? Simmer uncovered longer.
Freezes beautifully up to 3 months.
If you want:
🥓 Extra smoky
🌶️ Spicy
🥔 With potatoes
🐔 Chicken version
🥘 Slow-cooker or pressure cooker
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