Step 1

Peel the onion and cut into half, and place one half into a large pot. Set the other onion half aside for later.

Step 2

Add the ham hocks or bone into the pot and cover with enough water to cover the bones.

Step 3

Place the pot over high heat and bring to a boil then reduce the heat to a slow simmer and allow to simmer until the ham hocks have started to seperate, about 1 to 2 hours.

Step 4

Remove the bones and onion from the broth and allow to cool before removing meat from the bones if using.

Step 5

Continue simmering the remaining broth.

Step 6

Sort and rinse the navy beans and add to the pot.

Step 7

Add enough water to cover the beans by at least 2 inches.

Step 8

Peel the carrots and finely dice. Add to the ham broth broth.

Step 9

Finely dice the remaining onion half and add to the broth.

Step 10

Bring the beans to a boil while stirring occasionally.

Step 11

Once the beans come to a full boil, reduce the heat to a low simmer.

Step 12

Continue simmering beans, stirring occasionally until the beans are completely cooked, about 2 to 3 hours.

Step 13

Add additional water as necessary to keep the beans just covered during cooking.

Step 14

Serve hot with a side of buttermilk cornbread.