1 - 1 1/2lbsdried Navy beansor you can use Great Northern Beans
2 32ozcontainers of chicken broth
2large carrotspeeled and diced
2stalks celerydiced
1sweet yellow oniondiced
2clovesgarlicpressed
1/2cupbrown sugar
2tbspWorcestershire
1large ham bone or 2 ham hocks
2tbspcumin
1tspmustard powder
3bay leaves
salt/pepperto taste
parsleychopped for garnish
For the Tortilla Dippers:
2large tortillas of your choiceI used green spinach tortillas for St Patrick's Day
non stick spray
saltoptional
Instructions
Start by rinsing your dried beans and then covering them in water and soaking overnight in a covered dish.
In the morning drain and rinse the beans and pick out any bad or discolored beans.
Pour beans into Crock-Pot (or a large stockpot if making on the stove).
Add diced onions, carrots, celery, and garlic.
Then add brown sugar, Worcestershire, and seasonings. Mix well.
Top with both containers of chicken broth.
Finally nestle in ham bone or hocks and place 3 bay leaves on top.
Cover and cook for 2 hours on high and 3 hours on low.
Remove and discard bay leaves and remove ham. You can shred some meat off the ham bone and mix in. But if using ham hocks I find the meat to have too many little bones and fatty pieces so I just discard.
Add more salt and pepper if needed. You can also serve with hot sauce.
Pour into bowls and garnish with parsley and tortilla dippers.
For the Tortilla Dippers:
Preheat oven to 350 degrees.
Cut out tortillas to desired shapes. I used a small shamrock cookie cutter. I was able to get 9-10 from each tortilla.
Place on baking sheet, spray tortillas with non-stick spray and sprinkle with salt (optional).
Bake for 5 minutes or until crisp.
Serve with soup for dipping.
Notes
If you like it thicker you can add flour at the end of cooking. I did not add flour to this recipe- I love the liquid for dipping.