𝐖𝐎𝐔𝐋𝐃 𝐘𝐎𝐔 𝐄𝐀𝐓 𝐓𝐇𝐈𝐒 𝐁𝐄𝐀𝐍 𝐀𝐍𝐃 𝐇𝐀𝐌 𝐇𝐎𝐂𝐊 𝐒𝐎𝐔𝐏 ?

Ingredients:

• 1 lb dried beans (such as navy beans, pinto beans, or great northern beans)
• 1 ham hock (or 2 if they’re smaller)
• 1 medium onion, chopped
• 2-3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 bay leaf
• 1 tsp thyme (fresh or dried)
• 1 tsp smoked paprika (optional, for extra flavor)
• Salt and pepper, to taste
• 8 cups water (or low-sodium chicken broth for more flavor)
• 1 tbsp olive oil (for sautéing)
• 1 tbsp vinegar (optional, for brightness at the end)

Instructions:

1. Prepare the Beans:
   • Rinse the dried beans under cold water, removing any debris.
   • You can either soak the beans overnight in cold water or do a quick soak by bringing them to a boil in a pot with water, then turning off the heat and letting them sit for 1 hour. Drain and set aside.
2. Sauté the Vegetables:
   • In a large pot, heat the olive oil over medium heat.
   • Add the chopped onion, carrots, and celery. Sauté until the vegetables soften, about 5 minutes.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Cook the Ham Hock:
   • Add the ham hock to the pot along with the bay leaf, thyme, smoked paprika (if using), and water (or broth).
   • Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1-2 hours, or until the ham hock is tender and the meat starts to fall off the bone.
4. Add the Beans:
   • Add the soaked and drained beans to the pot and stir everything together.
   • Simmer the soup for another 1.5–2 hours, or until the beans are tender. Check periodically and add more water if needed to maintain your desired consistency.
5. Remove the Ham Hock:
   • Once the ham hock is tender, carefully remove it from the pot. Let it cool slightly, then shred the meat from the bone, discarding the bone and any excess fat. Add the shredded ham back into the soup.
6. Finish the Soup:
   • Taste the soup and season with salt, pepper, and a splash of vinegar (if desired) to balance the flavors.
   • Serve the soup hot, with crusty bread on the side.

Tips:

• For a smoky flavor: You can add a smoked turkey leg or smoked sausage if you don’t have a ham hock or want to amp up the smoky depth.
• For extra heartiness: You can mash some of the beans with a spoon or potato masher in the pot to create a thicker, creamier texture.