🥄 Instructions:
🛑 Step 1: Soak Your Beans
- Overnight method: Rinse beans well under cool water and soak in a large bowl with plenty of water (they’ll expand a lot). Soak 8–12 hours, then drain and rinse.
- Quick soak method: Boil the beans in water for 5 minutes, then turn off the heat and let them sit covered for 1 hour. Drain and rinse before using.
📝 Using pre-soaked beans helps reduce cooking time and makes the soup easier to digest.
🔥 Step 2: Sauté the Flavor Base
In a large heavy-bottomed pot (or Dutch oven), heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for 5–7 minutes until softened and lightly golden.
Add minced garlic, thyme, bay leaf, smoked paprika (if using), and black pepper. Stir for 1 minute until fragrant.
🐖 Step 3: Add Ham Hock and Beans
Place the ham hock(s) into the pot along with the soaked beans. Pour in 6 to 8 cups of broth or water — just enough to cover the beans by an inch or so. Bring everything to a gentle simmer.
⏳ Step 4: Slow and Low Cooking
Let the soup simmer gently over low heat for 2.5 to 3.5 hours, stirring occasionally. Add more liquid if it starts to get too thick.
- Slow Cooker Version:
Transfer everything into the slow cooker and cook on LOW for 8–10 hours or HIGH for 5–6 hours. - Instant Pot Version:
Cook on High Pressure for 40 minutes, then allow natural release (about 15–20 minutes).
🍖 Step 5: Shred and Stir
Once the ham hock is super tender and falling apart, remove it from the pot. Let it cool slightly, then shred the meat off the bone. Discard skin and bones. Stir the shredded ham back into the soup.
If you like a thicker soup, use a spoon or potato masher to gently mash some of the beans in the pot.
🌿 Step 6: Taste and Finish
Stir in a splash of apple cider vinegar or lemon juice to balance the richness. Taste and add salt as needed — it might not need much if your ham hock was salty.
Garnish with chopped parsley if desired and serve hot.
🍞 Serving Suggestions:
- Crusty sourdough bread
- Cornbread with a pat of butter
- A dollop of sour cream or plain Greek yogurt on top
- A sprinkle of red chili flakes if you like heat
❄️ Storage & Leftovers:
- Fridge: Keeps well for up to 5 days in an airtight container.
- Freezer: Freeze in portions for up to 3 months. Defrost overnight in the fridge or gently reheat on the stove.
💡 Variations:
- Add potatoes, kale, or cabbage for more texture.
- Use a leftover ham bone from a holiday ham instead of hocks.
- Stir in a spoonful of tomato paste while sautéing the aromatics for a richer broth.
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