Rinse and pick over the dried great northern beans. For an overnight soak, add beans to a large bowl, cover with several inches of water, and let soak 8–12 hours, then drain and rinse. For a quick soak, place beans in a large pot, cover with water, bring to a boil for 2 minutes, turn off the heat, cover, and let sit for 1 hour, then drain and rinse.

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and sliced celery with a pinch of salt. Cook 6–8 minutes, stirring often, until the onion is translucent and the vegetables begin to soften. Stir in the minced garlic and cook 30–60 seconds more, just until fragrant.

Add the soaked and drained beans to the pot. Pour in the broth, then add the bay leaf, thyme, crushed rosemary, and smoked paprika if using. If using a ham hock or ham bone, nestle it into the pot now.

Increase the heat to medium-high and bring the pot just to a gentle boil. As soon as it starts bubbling, reduce the heat to low, partially cover the pot (lid slightly ajar), and maintain a gentle simmer.

Simmer for 1 1/2 to 2 hours, stirring every 20–30 minutes, until the beans are very tender and creamy inside. If the liquid reduces more than you like, add more broth or water 1/2 cup at a time for a soupier consistency.

If using already-cooked diced ham (not a ham hock), stir it into the pot during the last 20 minutes of cooking so it heats through without becoming tough. If you used a ham hock, remove it once the beans are tender, let it cool slightly, pull off the meat, and return the meat to the pot. Discard the bone and excess fat.

For a brothier great northern beans soup, add a bit more broth or hot water until it reaches your preferred consistency. For a thicker stew, use the back of a spoon or a potato masher to gently mash some of the beans against the side of the pot to naturally thicken the liquid.

Turn off the heat and remove the bay leaf. Stir in 1 teaspoon of apple cider vinegar or lemon juice, taste, and add up to another teaspoon if desired. Season with additional salt and freshly ground black pepper until the flavors are balanced and full.

Ladle the beans into bowls. Garnish with chopped fresh parsley if desired and serve warm with crusty bread, cornbread, or over cooked rice.

For a crockpot version, pre-soak the beans as above, then drain and rinse. In a skillet, heat olive oil and sauté onion, carrots, celery, and garlic as in Step 2. Add soaked beans, sautéed vegetables, broth, bay leaf, thyme, rosemary, smoked paprika, and ham hock or diced ham (if using) to a 6-quart slow cooker. Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beans are very tender. Mash some beans in the slow cooker if a thicker stew is desired, then stir in vinegar or lemon juice and season with salt and pepper before serving.

To use canned great northern beans, drain and rinse 3 cans (15 ounces each). Reduce the broth to about 6 cups. Prepare the recipe as written, but after sautéing the aromatics and adding broth and seasonings, simmer without the beans for 20–25 minutes. Then add the canned beans and cook another 15–20 minutes so the flavors meld without the beans falling apart. Adjust seasoning and thickness as desired.