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Instructions:
- Soak the beans: Rinse the dried beans. Soak overnight in water, then drain and rinse. (Or use the quick-soak method by boiling beans for 2 minutes, removing from heat, and letting sit for 1 hour before draining.)
- Sauté vegetables: In a large pot or Dutch oven, heat a little oil over medium heat. Add onion, carrots, and celery. Cook 5 minutes until softened. Stir in garlic and cook 1 minute.
- Add ham hocks and beans: Place the ham hocks in the pot. Add soaked beans, bay leaf, thyme, parsley, and smoked paprika. Pour in the broth to cover. Bring to a boil.
- Simmer: Reduce heat to low, cover, and simmer for 2–3 hours, stirring occasionally, until beans are tender and ham hocks fall apart. Add extra broth or water if needed.
- Shred the ham: Remove ham hocks. Discard bones and fat, shred the meat, and return it to the pot.
- Season and finish: Taste and adjust with salt, pepper, and vinegar or lemon juice for brightness.
- Serve: Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread.
Variations :
- Use smoked turkey legs instead of ham hocks for a lighter version.
- Add chopped kale or spinach during the last 10 minutes of cooking for extra nutrition.
- Stir in diced potatoes or sweet potatoes for a heartier texture.
Tips :
- Mash a few beans into the broth or blend a portion for a creamier consistency.
- This soup stores beautifully—refrigerate for up to 4 days or freeze in portions for later.
- Always taste before adding salt, since ham hocks can vary in saltiness.
