Rinse and sort the dry navy beans, then combine them with the smoked ham hock and cold water in a large pot. Stir in the baking soda and soak for at least 4 hours or overnight.

After soaking, bring the pot to a boil over high heat. Then reduce to a simmer and cover loosely. Cook beans for about 2-3 hours, stirring occasionally until tender.

Check the beans for tenderness after about 3 hours. If too thick, add more cold water to maintain a creamy consistency.

In a skillet, melt butter over medium heat and sauté the diced onion until translucent, about 5-7 minutes.

Remove the ham hock, shred the meat, and return it to the pot with the sautéed onions. Stir to combine all ingredients.

Bring to a gentle boil, then season with kosher salt and black pepper to taste. Simmer for an additional 5-10 minutes.