This is my adaptation of a recipe I found in “The Unwatched Pot”. Total comfort food. Everyone in the family likes this one. It freezes very well and is creamier when it thaws.

Ingredients

8 serv.

dried navy beans↗2 cups
onion, chopped↗1⁄2 cup
celery, diced↗3 stalks
ham hock↗1
dried sage↗1 teaspoon
bay leaf↗1
garlic, minced↗1 clove
black pepper↗1⁄2 teaspoon
(16 ounce) chicken broth↗1

Step-by-step instructions

1
Place all of the ingredients in the crock pot.
2
Add enough water to generously cover the beans.
3
Cook on low for 8-10 hours or on high for 5-6.
4
Remove ham hock.
5
Discard fat and bones and return the meat to the soup.

Source: food.com

Original recipe ↗

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