Directions:
Soak the Beans (if using dried):
Rinse and soak beans in water overnight, or use a quick soak method by boiling for 1 minute and letting them sit for 1 hour. Drain and set aside.
Start the Base:
In a large soup pot or Dutch oven, heat a bit of oil over medium heat. Add diced onion, carrots, and celery. Cook for 5–6 minutes, until softened. Stir in garlic and cook for another minute.
Add Beans & Ham Hock:
Add the drained beans, ham hock, broth, bay leaves, thyme, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 2 to 2½ hours, or until beans are tender and the ham is falling off the bone.
Remove Ham Hock:
Carefully remove the ham hock. Let cool slightly, then shred the meat from the bone and discard the skin and bone. Return the meat to the soup.
Finish and Serve:
Taste and adjust seasoning with salt and extra pepper if needed. Remove bay leaves.
Serve hot, garnished with fresh parsley and warm crusty bread on the side.
Nutritional Information:
⏰ Prep Time: 15 mins | 🔥 Cook Time: 2.5 hrs | ⏳ Total Time: ~3 hrs
⚡ Calories per serving: Approx. 350 | 🍽️ Servings: 6–8
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