A hearty and comforting dish perfect for any occasion.
Rinse and sort the navy beans, removing any debris.
Sorting the beans ensures no unwanted debris ends up in your dish.
Place the beans in a large stockpot and cover with water. Let them soak overnight.
Soaking the beans reduces cooking time and improves digestibility.
Drain and rinse the beans, then set them aside.
Rinsing removes any remaining impurities from the beans.
Heat the olive oil in the stockpot over medium heat.
Heating the oil evenly prevents burning.
Add the chopped onion, sliced carrots, and minced garlic to the pot. Sauté until the onion is translucent.
Stirring frequently ensures even cooking and prevents sticking.
Add the soaked beans, water, and bay leaf to the pot. Bring to a boil.
Bringing the mixture to a boil helps to start the cooking process.
Reduce the heat to a simmer, cover, and cook for 1 hour.
Simmering gently cooks the beans without breaking them apart.
Add the ham bone to the pot and continue to simmer for another 2 hours, checking the water level occasionally.
Adding the ham bone infuses the stew with rich, savory flavors.
Remove the bay leaf and discard it. Take out the ham bone, shred the meat, and return it to the pot.
Shredding the meat ensures even distribution in the stew.
Season with salt and black pepper to taste. Serve hot with your favorite side.
Adjusting the seasoning at the end allows for better flavor control.