This is my mom’s riff on the famous navy bean soup served in the cafeteria of the U.S. Senate. While mom used ham in hers, I’ve replaced it with a ham hock with smashing success. You do you.
6 cups water
1 1/2 cups dried navy beans, rinsed and sorted
2/3 cup chopped onion
1/2 cup ham (leftover spiral, not country), diced (note: I replaced with one good sized ham hock)
1/2 cup celery, sliced
2 tbsp butter
2 cloves minced garlic
2 tbsp dried parsley
1/4 tsp ground black pepper
1 tsp salt
1/4 poultry seasoning
1/4 cup evaporated milk
Cover beans with water, bring to a boil, then simmer over low heat. In a separate pan, saute onion, ham, garlic, and celery in butter. Combine and cook until beans are tender, about 2 hours.
Add evaporated milk and heat through.