Servings: 8

1 pound Dried Navy Beans 1 pound Dried Navy Beans
 
8 cups Chicken Stock, lower sodium 8 cups Chicken Stock, lower sodium
3 medium Carrot, chopped 3 medium Carrot, chopped
3 stalks Celery, chopped 3 stalks Celery, chopped
1 large Onion, chopped 1 large Onion, chopped
1 teaspoon Minced Garlic 1 teaspoon Minced Garlic
1 teaspoon Ground Dry Mustard 1 teaspoon Ground Dry Mustard
2 Bay Leaves 2 Bay Leaves
1 Ham Bone (optional) 1 Ham Bone (optional)
 
4 cups Ham , or to taste, chopped 4 cups Ham , or to taste, chopped
 
1⁄ 2 teaspoon Ground White Pepper 1⁄ 2 teaspoon Ground White Pepper
1⁄ 2 teaspoon Kosher Salt (optional) 1⁄ 2 teaspoon Kosher Salt (optional)

Place the beans in a large dutch oven or other heavy pot with enough water to cover beans by a couple of inches. Bring water to a boil. Boil beans for 3 minutes. Remove from heat and cover. Allow beans to soak for an hour.
Drain beans. Return beans to the pot and place back on stove.
Add the chicken stock, carrots, celery, onion, garlic, mustard and bay leaves. Stir to combine. Add ham bone, if using.
Bring pot to a boil. Reduce heat to medium low and simmer, partially covered, for 60 minutes.
Taste a bean or two. If they are not tender, continue to cook for another 30 minutes and test again. Repeat until beans are tender.
Remove ham bone (if using) and discard.  Stir in the chopped ham and simmer for 30 more minutes.
Add the white pepper. Taste. Since ham varies greatly in saltiness, add salt only if you feel it needs it.