1pounddried great northern beansor 6 cans white beans, drained and rinsed (16 oz cans)
1meaty ham bone about 1 pound of rough diced ham
1smoked ham hocks
3medium onionschopped
3garlic clovesminced
3celery ribschopped
1large russet potato, rough chopped
1/4cupfresh parsley, minced
Salt and pepper to taste
Minced parsley or chivesfor garnish
Instructions
Rinse and sort beans. Soak overnight or Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for about 3-4 hours (or until beans are softened).
Drain and rinse, discarding liquid. In a large Dutch oven or soup kettle, place the beans, ham bone or hocks and 3 quarts water. Bring to boil. Reduce heat; cover and simmer for 2 hours.
Skim fat if necessary.
Saute onions, celery, until translucent. Add to beans along with parsley, potatoes, salt and pepper; simmer 1 hour longer.
Set aside ham bones until cool enough to handle. Remove meat from bones; discard bones. Cut meat into bite-sized pieces and return to Dutch oven. Heat through. Sprinkle with parsley or chives.