1. 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.)
2. 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.
3. 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.
4. 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.
5. Shred the ham: Remove ham hocks. Discard bones and fat, shred the meat, and return it to the pot.
6. Season and finish: Taste and adjust with salt, pepper, and vinegar or lemon juice for brightness.
7. Serve: Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread.
Pro Tip
Mash a few beans into the broth or blend a portion for a creamier texture. This soup tastes even better the next day after flavors meld.
❤️ 𝗣𝗹𝗲𝗮𝘀𝗲 𝗟𝗶𝗸𝗲 𝗧𝗵𝗶𝘀 𝗖𝗼𝗺𝗺𝗲𝗻𝘁 𝗦𝗼 𝗢𝘁𝗵𝗲𝗿 𝗣𝗲𝗼𝗽𝗹𝗲 𝗖𝗮𝗻 𝗙𝗶𝗻𝗱 𝗧𝗵𝗲 𝗥𝗲𝗰𝗶𝗽𝗲 𝗘𝗮𝘀𝗶𝗹𝘆!❤️
