- 2 pounds boneless pork loin roast (cut into 3/4-inch cubes)
- 1 pound navy beans (dried)
- 1/2 cup ham (diced)
- 5 strips bacon (diced)
- 1 onions (large, diced)
- 2 carrots (peeled and diced)
- 2 stalks celery (diced)
- 5 cloves garlic (crushed)
- 1/4 cup dijon (style mustard)
- 1 bay leaf
- 2 tablespoons dried basil leaves (divided)
- 1 tablespoon dried thyme (divided)
- 1 tablespoon fresh chives (chopped, divided)
- 12 cups chicken stock
- Place beans in large saucepan, add water to cover and let sit overnight. Drain beans and set aside.
- Saute ham and bacon in an 8-quart stockpot until fat begins to render. Add pork cubes, cook and stir until browned. Add onion, carrots, celery and garlic. Cook and stir 5-10 minutes. Add mustard, bay leaf, 1 tablespoon basil, 1 1/2 teaspoons thyme and 1 1/2 teaspoons chives. Add drained beans and chicken broth. Bring to a boil, lower heat and simmer, covered, 1 1/2-2 hours, until beans are tender. Add remaining basil, thyme, chives, salt and pepper.