Ingredients:
- 1 lb (450 g) Dry Great Northern Beans, picked over and rinsed
- 8 cups (1.9 L) Low-sodium chicken or vegetable stock
- 1 Smoked Ham Hock (approx. 10–12 oz) OR 4 thick slices of smoked bacon, diced
- 2 Tbsp (30 ml) Olive oil or neutral cooking oil
- 1 Large Yellow Onion, finely diced
- 4 cloves Garlic, minced
- 2 Bay Leaves (dried)
- 1 tsp (5 ml) Dried Thyme
- 1/2 tsp (2.5 ml) Smoked Paprika (optional)
- 1 tsp (5 ml) Freshly cracked Black Pepper
- 1–2 Tbsp (15–30 g) Kosher Salt (to be added after cooking)
- 2 Tbsp (30 ml) Apple Cider Vinegar (added at the end)
Instructions:
- Inspect and Soak the Beans: Pick over the dry beans, discarding any stones. Rinse thoroughly. Place beans in a large bowl, cover with at least 3 inches of cold water, and soak overnight (8–12 hours). Drain and rinse the soaked beans thoroughly before use.
- Sauté Aromatics: Heat oil in a skillet over medium heat. Add diced onion and sauté until softened and translucent, about 5–7 minutes. Add minced garlic, thyme, and smoked paprika, cooking for 1 minute until fragrant. Do not brown the garlic.
- Combine Ingredients: Transfer the sautéed aromatics (and bacon, if using) to the slow cooker basin. Add the rinsed Great Northern Beans and the whole smoked ham hock.
- Add Liquid and Seasoning: Pour in the stock (or water). The liquid should cover the beans and meat by at least 1 inch. Add the bay leaves and black pepper.
- Set the Cooker: Place the lid on the slow cooker. Cook on LOW for 7–8 hours or HIGH for 3.5–4 hours. Resist the urge to lift the lid during cooking.
- Finishing: Test doneness; the beans should be tender and creamy. Carefully remove the bay leaves and the ham hock. Shred the meat from the hock, discard the bone and fat, and return the shredded pork to the beans.
- Final Seasoning (Crucial Step): Stir in the Kosher Salt and the Apple Cider Vinegar. Taste and adjust seasoning. Allow the beans to rest, uncovered, for 15–20 minutes to allow the liquid to thicken slightly before serving.