2cupsflageolet beans, driedcannellini beans make a good substitute
2-3tbspolive oilmay need additional if your ham is very lean
1cupham, diced
2cupsonion, diced
3medium-sizedcarrots, diced
4clovesgarlic, minced
4cupschicken or vegetable broth
2bay leaves
2tbspfresh thymeor 1 tbsp dried thyme
2cupswater
salt and pepper to taste
Instructions
Cover dried beans with water, cover bowl and refrigerate overnight. Water should be about an inch above the beans.
The next day, preheat the oven to 300 degrees. Drain and rinse the beans.
In a large ovenproof pot (I use my Dutch Oven), heat olive oil over medium heat. Add the diced ham, carrots and onions. Cook for 7-8 minutes, vegetables should be soft but not browned. Add garlic and saute for 1 minute. (Careful not to overcook the garlic.)
Add the beans, broth, bay leaves and thyme to the pot. Cover the and bake in the oven for 45 minutes.
Remove from the oven and uncover. Add in salt and pepper to taste. Raise the temperature to 350 degrees and cook an additional 45-60 minutes in the oven. If at any point the beans seem dry, add more water or broth - up to 2 cups - stir and allow them to continue cooking until tender.
Beans should be tender and there will be a small amount of liquid in the pan. Remove bay leaves and serve hot!