Ingredients:

  • 1 lb dried Great Northern Beans
  • 6 cups low-sodium chicken broth
  • 2 bay leaves
  • 1 lb cured ham hock
  • 1 cup diced onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 6 cloves minced garlic
  • 2 tbsp unsalted butter
  • 1 tsp dried thyme
  • 1 tbsp apple cider vinegar
  • 1/2 tsp black pepper
  • salt to taste

Instructions:

  1. Place the dried beans in a colander and rinse thoroughly under cold running water until the water runs clear.
  2. In a skillet over medium heat, melt the butter. Add the onion, carrots, and celery, cooking until the vegetables are softened and the onions are translucent.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Transfer the sautéed aromatics to the slow cooker. Add the rinsed beans, ham hock, chicken broth, bay leaves, and thyme.
  5. Cover and cook on Low for 8 hours or High for 4 hours until beans are tender and liquid has thickened.
  6. Remove the bay leaves and the ham hock; shred the meat from the bone and return the meat to the pot.
  7. Stir in the apple cider vinegar and black pepper. Add salt to taste.