1 lb Great Northern beans
2 quarts of water
2 1/2 lbs of ham hocks or shanks
2 tsp. dried rosemary
1 cup yellow onions, diced
1 cup celery, chopped
2 carrots, chopped
3 cloves garlic, diced
Fresh parsley for garnish
Soak beans for 2 hours or overnight before cooking. Rinse and drain.
In a stock pot, over medium-high heat, bring 2 quarts of water & the ham to a boil. Reduce heat, add the rosemary and simmer for 1 hour.
Add the beans, onion, celery, carrots and garlic. Cook for 1-2 hours more, until the meat falls off the bone and veggies are tender but not falling apart.
Remove and discard bones. Garnish with chopped fresh parsley and serve. Serves 8.