Step 1: In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and celery, and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 2: Transfer the sautéed aromatics to your slow cooker insert. Add the rinsed dried navy beans, smoked ham hock (or leftover ham bone), chicken or vegetable broth, bay leaves, and black pepper.
Step 3: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the beans are very tender. The cooking time can vary, so check for tenderness around the lower end of the time range.
Step 4: Once the beans are tender, carefully remove the ham hock or ham bone from the slow cooker. Allow it to cool slightly. Shred the meat from the bone, discarding any skin, fat, or cartilage. Dice the ham meat into bite-sized pieces.
Step 5: Return the shredded ham to the slow cooker. Stir in the salt to taste, starting with 1 teaspoon and adding more if needed (remembering the ham can be salty). Remove and discard the bay leaves.
Step 6: If you prefer a thicker consistency, mash some of the beans against the side of the slow cooker with a spoon or potato masher. Stir well to combine. A splash of apple cider vinegar or lemon juice can brighten the flavors.
Step 7: Ladle the hearty ham and beans into bowls. Garnish with fresh parsley or a dash of hot sauce if desired. Serve hot with cornbread or crusty bread.