Step 1: Soak the Beans
Rinse the beans well.
Soak overnight in plenty of cold water OR use a quick soak:
- Boil beans for 2 minutes
- Turn off heat, cover, and soak 1 hour
Drain and rinse.
Step 2: Sauté the Vegetables
In a large pot or Dutch oven, heat olive oil over medium heat.
Add onion, carrots, and celery.
Cook for 5–7 minutes until softened.
Add garlic and cook 30 seconds until fragrant.
Step 3: Add Beans & Ham Hock
Add soaked beans, ham hock, bay leaf, thyme, and black pepper.
Pour in water or broth until everything is covered.
Step 4: Simmer Slowly
Bring to a gentle boil, then reduce to low heat.
Cover partially and simmer for 2–2½ hours, stirring occasionally, until:
- Beans are tender
- Ham hock meat is falling off the bone
Step 5: Shred the Ham
Remove the ham hock from the pot.
Pull off the meat, discard skin and bone.
Chop the meat and return it to the soup.
Step 6: Final Seasoning
Taste and add salt as needed.
Simmer uncovered for 10–15 minutes to thicken slightly.
Step 7: Serve
Remove bay leaf.
Serve hot with crusty bread or cornbread.
🌟 Pro Tips
- For thicker soup, mash some beans against the side of the pot.
- Smoked ham hocks give the best flavor—avoid unsmoked if possible.
- Soup tastes even better the next day.
🍞 Serving Suggestions
- Cornbread or buttered bread
- Pickles or raw onions on the side
- A dash of hot sauce for heat
