Gluten Free Navy Beans

Ingredients:

• 1 lb. 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) or use gluten-free ham
• Extra virgin olive oil, for browning and sauteing
• 1 cup finely chopped yellow onions
• 2 stalks celery, chopped finely
• 1/2 cup minced green bell pepper
• 2 garlic cloves, minced
• Gluten-free chipotle sauce recipe
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground thyme
• 2 large dried bay leaves
• 5 cups gluten free organic low-sodium chicken broth (I use O Organics**.)
• 1 Tablespoon finely chopped fresh parsley (or 2 teaspoons dried)
• Fine 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.

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