Place dried navy beans in a large soup pot and cover generously with cold water. Cover and refrigerate for 8–12 hours. Drain, rinse thoroughly, and discard any damaged beans. Dry the pot.

Over medium heat, cook six slices of bacon until crispy. Remove, chop, and set aside, leaving the bacon fat in the pot.

Add three cups of diced cooked ham to the bacon drippings and sauté until lightly browned. Remove and place with the bacon.

Add two tablespoons of butter and the diced onion. Sauté until softened. Add garlic, garlic powder, onion powder, Tony’s Creole seasoning, Knorr bouillon, and freshly cracked black pepper. Sauté until fragrant. Use salt sparingly.

Sprinkle in three tablespoons of flour and stir continuously for approximately two minutes.

Add drained navy beans, the ham bone, cooked bacon, sautéed ham, and two bay leaves. Pour in eight cups of low-sodium chicken broth, scraping the bottom of the pot.

Bring to a rolling boil, then reduce immediately to a gentle simmer. Cover with the lid slightly ajar and simmer for approximately one hour, stirring occasionally.

Remove the lid and continue gently simmering for approximately another hour or longer, until beans are completely tender and the broth is thick and rich. Add small amounts of water only if needed to keep beans submerged while cooking.

Remove the ham bone and bay leaves. Pull any remaining meat from the bone and return it to the soup. Discard the bone. Taste and adjust salt and pepper. Mash a few beans if a thicker consistency is desired.

Ladle into bowls and top with reserved crispy bacon and Crystal Hot Sauce. Serve with crusty bread.