Gluten-free Navy Beans

Navy beans just like my mother used to make, naturally, gluten-free.  The only difference is that she used to add a little tomato sauce for color.  I used a little tomato-free chipotle sauce.

Ingredients

• 1 pound navy beans, soaked overnight, rinsed multiple times and drained
• 2 (about 1 lb.) ham hocks, scored, if not already (ensure your ham hocks are gluten-free)
• olive oil for browning and sauteing
• 1 cup minced yellow onions
• 2 stalks celery, chopped finely
• 1/2 cup minced green bell pepper
• 2 cloves garlic, minced
• gluten-free hot sauce or chipotle sauce to taste (I use Buffalo’s chipotle sauce)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground thyme
• 2 large dried bay leaves
• 5 cups gluten-free organic low sodium chicken broth
• 1 Tablespoon fresh parsley or 2 teaspoons dried
• sea salt and fresh ground pepper to taste

Instructions

1. Soak beans overnight; drain and rinse a couple of times; drain completely.
2. Preheat a a heavy skillet with some oil on medium-high. Add the ham hocks, onions, celery, bell pepper; cook until all are tender; add garlic and cook for about another minute.
3. Add ham hocks, vegetables, chicken broth and beans to a large pot.
4. Add the oregano, thyme and bay leaves; stir; and bring to a boil.
5. Cover, reduce heat or low to medium-low; simmer for about 1 hour, stirring occasionally.