These are the best beans and ham you’ll ever taste—bar none! Friends rave about this hearty soup that I serve hot off the grill. For easy cleanup, consider covering the outside of your Dutch oven with heavy-duty foil first.
Course Dinner, Main Course
Keyword backpacking, dairy-free, egg-free, no nuts, no shellfish, no tree nuts
Prep Time 15minutes
1pounddried navy beans
4cupscubed fully cooked lean ham1-1/2 pounds
2smoked ham hocks
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 1-4 hours or until beans are softened.
Chop 1 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.