Ingredients
1 pound dried beans (such as navy, pinto, or great northern beans)
2 smoked ham hocks (or a ham bone with meat)
8 cups chicken stock (or water)
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 bay leaf
1 teaspoon dried thyme
½ teaspoon smoked paprika (optional)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
1. PREPARE THE BEANS
Rinse the dried beans and remove any debris.
Soak the beans overnight in a large bowl of water. Drain and rinse before using.
(Alternatively, use the quick soak method: Boil the beans in water for 2 minutes, remove from heat, cover, and let sit for 1 hour. Then drain and rinse.)
2. COOK THE HAM HOCKS
In a large pot or Dutch oven, add the ham hocks and chicken stock (or water).
Bring to a boil, then reduce heat and simmer for about 1 hour, partially covered. This will infuse the broth with smoky flavor.
3. ADD THE VEGETABLES AND BEANS
Add the soaked beans, onion, carrots, celery, garlic, bay leaf, thyme, and smoked paprika to the pot.
Stir well and bring the soup back to a simmer.
4. SIMMER THE SOUP
Cover the pot and let the soup simmer on low heat for 2-3 hours, stirring occasionally.
Check the beans for tenderness; they should be soft and creamy when done.
5. SHRED THE HAM
Once the ham hocks are tender, remove them from the soup.
Let them cool slightly, then shred the meat off the bones, discarding the skin and bones.
Return the shredded meat to the pot.
6. SEASON AND SERVE
Remove the bay leaf and season the soup with salt and pepper to taste.
Garnish with fresh parsley and serve warm with crusty bread or cornbread.
Enjoy!