This is the best bean and ham soup you'll ever taste! Friends rave about the smoky soup that I serve hot off the grill.
1 lb. dried navy beans
2 small onions
8 cups water
4 cups fully cooked lean ham (1 1/2 lbs)
2 smoked ham hocks
2 cups chopped celery
1 cup chopped carrots
1/2 tsp dried basil
1/2 tsp pepper
1. Place the beans in an ovenproof Dutch oven; add enough water to cover by 2 inc. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until the beans are softened.
2. Chop one onion, slice the second onion and separate into rights. Set onions aside. Drain and rinse beans, discarding liquid. Return beans to the pan. Add reserved onions, stir in the remaining ingredients. Cover pan and place on grill rack over indirect medium heat.
Cover grill; cook for 1 hour or until beans are almost tender. Uncover dutch oven then cover grill and cook 30 minutes longer or until beans are tender. Discard ham hocks.