Rinse the dried navy beans under cool running water. Soak them overnight in plenty of water, or use the quick soak method by boiling for 2 minutes, then let sit covered for 1 hour. Drain and set aside.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add diced onion, carrots, and celery, sautéing for about 5–7 minutes until softened. Stir in minced garlic and cook for an additional 1 minute.

In your crockpot, combine soaked beans, sautéed vegetables, and ham. Pour in chicken broth or water, sprinkle in thyme, bay leaf, and black pepper. Stir to combine.

Cover the crockpot and cook on low for 8 hours or high for about 4 hours until beans are tender.

During the last 30 minutes of cooking, taste for seasoning and add salt as needed. Remove the ham bone if used, shred the meat, and return to the pot.

Once cooking is complete, stir well and serve hot, pairing with crusty bread.