Ingredients:

  • 1 lb dried navy beans, rinsed and sorted
  • 1 smoked ham hock (8 oz)
  • 6 cups low-sodium chicken broth
  • 2 cups water
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 1/2 tsp black pepper
  • 1 tbsp apple cider vinegar
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Prepare the base by chopping the onion, carrots, celery, and garlic. Rinse the dried navy beans under cold water and trim any excessive outer fat from the ham hock.
  2. Place the rinsed beans, diced onion, carrots, celery, and garlic into the slow cooker. Add the ham hock, smoked paprika, black pepper, and the bay leaf.
  3. Pour in the low-sodium broth and water. Stir gently to combine.
  4. Set the slow cooker to Low for 8 hours (or High for 4-6 hours) until the beans are tender and the meat pulls away from the bone.
  5. Remove the ham hock, shred the meat, discard the bone and excess fat, and return the shredded meat to the pot.
  6. Optional: Use a potato masher to crush a small portion of the beans directly in the pot for a creamier consistency.
  7. Stir in the apple cider vinegar and garnish with fresh chopped parsley before serving.