Ingredients Jump to Instructions ↓

  1. 1 pound dried navy beans

  2. 2 small onions

  3. 8 cups water

  4. 4 cups cubed fully cooked lean ham (1-1/2 pounds)

  5. 2 smoked ham hocks

  6. 2 cups chopped celery

  7. 1 cup chopped carrots

  8. 1/2 teaspoon dried basil

  9. 1/2 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Place beans in an ovenproof Dutch oven; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Chop one onion; slice second onion and separate into rings. Set onions aside. Drain and rinse beans, discarding liquid. Return beans to the pan. Add reserved onions; stir in the remaining ingredients. Cover pan and place on the grill rack over indirect medium heat. Cover grill; cook for 1 hour or until beans are almost tender. Uncover Dutch oven; cover grill and cook 30 minutes longer or until beans are tender. Discard ham hocks. Yield: 12 servings (3 quarts).


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