Instructions

1. Empty the bag of navy beans into a large bowl. Cover the beans with water and allow them to soak overnight to help remove gas-causing chemicals. Rinse the beans, thoroughly, in a colander.

2. Place the ham hocks in a 3-quart saucepan and add 6 cups of water. Simmer the smoked ham hocks for 1 hour with the lid partially on the top of the pot but not covering the pot completely. Use a large serving spoon to skim off foam throughout the cooking process.

3. Drain the smoked ham hocks in your colander and set aside four cups of the broth leftover from cooking the ham hocks.

4. Melt the bacon fat in an 8-quart saucepan, over medium heat, so the bacon fat gets hot but doesn't start smoking. Add the chopped onion and minced garlic and cook until the onion is transparent. Stir in the diced tomatoes and thyme and continue to cook for 1 minute.

5. Place the navy beans, ham hocks and 4 cups of reserved ham hock broth in the 8-quart pot and simmer for 1 hour, until the navy beans are cooked. If you prefer to have soup, rather than a thicker version of ham hocks and beans, you can add 8 cups of chicken broth, then simmer for 1 hour.