- 1 pound dry navy beans
- 2 small onions
- 8 cups water
- 4 cups cubed fully cooked ham
- 2 smoked ham hocks
- 2 cups chopped celery
- 1 cup chopped carrots
- 1/2 teaspoon dried basil
- 1/2 teaspoon pepper
- Place beans in an ovenproof Dutch oven; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Chop one onion; slice the second onion and separate into rings.
- Drain and rinse beans, discarding liquid. Return beans to the pan. Add onions and remaining ingredients. Cover pan and place on the grill rack over indirect medium heat. Cover grill; cook for 1 hour or until beans are almost tender. Uncover the Dutch oven; cover grill and cook 30 minutes longer or until beans are tender. Discard ham hocks.