Servings: Serves 6

1 pound dried navy beans 1 pound dried navy beans
6-7 cups water 6 to 7 cups water
1 1/2 - 2 pounds smoked ham hocks, neck bones, or a ham bone 1 ½ to 2 pounds smoked ham hocks, neck bones, or a ham bone
1/2 pound ham cut into bite-sized pieces ½ pound ham cut into bite-sized pieces
2 c diced celery 2 c diced celery
1/2 c chopped onions ½ c chopped onions
1/4 t pepper ¼ t pepper
Salt to taste Salt to taste
2 T chopped or dried parsley 2 T chopped or dried parsley

Put 6 to 7 cups of water in the pot.
Add cut-up ham, ham hocks and/or smoked neck bones and navy beans.
Add the rest of the ingredients.
Pressure cook for 40 to 45 minutes
Natural release for 20 minutes.
Take the ham and bones out and separate ham from bones... discard bones.
If you want it thicker, press cancel, press sauté, and sauté until desired thickness. I usually sauté for 6 to 8 minutes.
Enjoy!