Equipment
Ingredients
Bean and Protein Base
- 450 g navy beans, dried
- 1 smoked ham hock
Aromatics and Thickeners
- 250 g russet potato, peeled and diced
- 150 g yellow onion, diced
- 15 g garlic, minced
Liquid and Seasoning
- 1500 ml water, cold
- 2 g black pepper, freshly ground
- kosher salt
Nutrition (per serving)
Method
Place the dried navy beans in the mixing bowl and cover with plenty of cold water. Soak for at least 8 hours or overnight. Drain and rinse the beans thoroughly before proceeding.
Place the soaked navy beans, smoked ham hock, diced russet potato, chopped yellow onion, minced garlic, and water into the slow cooker insert.
Cover and cook on the low setting for 8 hours. The ambient liquid should reach a gentle simmer around 100°C/212°F, and the beans and potatoes must become completely tender and soft to the bite.
Carefully remove the ham hock from the slow cooker and transfer it to the cutting board. Allow it to cool for 10 minutes. Once safe to handle, discard the tough skin, excess fat, and bones. Shred the remaining meat using the chef's knife or two forks.
Using the wooden spoon, mash the softened russet potato pieces against the side of the slow cooker. Stir vigorously to release the potato starches, which will naturally thicken the soup base.
Return the shredded ham meat to the slow cooker. Taste the soup and season with freshly ground black pepper and salt if needed. Ensure the final temperature is at least 74°C/165°F for food safety. Ladle into bowls and serve hot.
Chef's Notes
- Do not add any salt at the beginning of the cooking process. The smoked ham hock releases a significant amount of sodium as it simmers, and early salting can toughen the bean skins.
- The russet potato acts as a traditional, natural thickener. As it cooks down over the 8 hours, its high starch content releases into the broth, creating a creamy texture without the need for flour, dairy, or a blender.
- If you forget to soak the beans overnight, you can perform a quick-soak: boil the dried beans in water for 2 minutes, remove from heat, cover, and let them sit for 1 hour before draining and adding to the slow cooker.
- For a richer flavor profile, you can sear the ham hock in a pan for 5 minutes before adding it to the slow cooker, though this step is optional if you want to keep prep strictly hands-off.
Storage
Refrigerator: 4 days — Store in an airtight container. The soup will thicken considerably in the fridge; add a splash of water when reheating.
Freezer: 3 months — Freeze in individual portions. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stove over medium-low heat or in the microwave until it reaches 74°C/165°F.
