- 2 tbsp olive oil
- 1 1/2 c onion, chopped
- 1 cup celery, diced
- 1 cup carrot, diced
- 1 tbsp fresh thyme, chopped
- 6 garlic cloves, chopped
- 2 lb smoked ham hocks
- 1 lb dried Great Northern beans
- 52 oz chicken stock
- 1/4 c fresh chives, minced
- 1 tsp freshly ground black pepper
Heat a skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 4 ingredients; cook 10 minutes or until vegetables are tender. Scrape onion mixture into a 6-quart electric slow cooker. Add hocks, beans, and stock. Cover and cook on LOW for 8 hours or overnight.
Remove hocks from pan; cool slightly. Remove meat from bones; discard fat, skin, and bones. Chop meat; stir into beans. Cook 10 minutes to allow flavors to meld. Sprinkle with chives and black pepper.
