Equipment Needed
- Large Dutch oven or heavy-bottomed soup pot (with a lid)
- Colander
- Wooden spoon
- Sharp knife and cutting board
- Tongs or a fork for handling the ham hocks
- Measuring cups and spoons
Step-by-Step Instructions
The night before, or at least 8 hours ahead, I place my dried beans in a large bowl and cover them with at least 3 inches of cold water. This overnight soak is the key to even cooking and creamy beans. In the morning, I drain and rinse them in a colander. Then, in my large Dutch oven over medium-high heat, I add no oil—the ham hocks provide all the fat needed. I sear the ham hocks on all sides until they have a bit of golden color and are fragrantly smoky. This step isn’t about cooking them through, but about waking up and browning the fat and skin, which adds another layer of flavor to the soup base.
Once the hocks are browned, I remove them to a plate for a moment. In the same pot, there will be a little rendered fat. I add the diced onion, carrots, and celery (the classic “mirepoix”) and a pinch of salt. I sauté them for 6-8 minutes, stirring occasionally, until the onions are soft and translucent and the carrots have just begun to soften. This builds a sweet, savory foundation. Then, I add the minced garlic and stir for just 30 seconds until fragrant. The smell of garlic hitting the hot vegetables is just wonderful.
Now, I return the seared ham hocks to the pot. I add the drained beans, the bay leaves, dried thyme, and black pepper. Then, I pour in the broth or water, ensuring everything is submerged by at least an inch of liquid. I bring the pot to a boil over high heat. As soon as it boils, I immediately reduce the heat to the lowest possible setting to maintain the gentlest simmer. I cover the pot with the lid slightly ajar and let it cook, undisturbed, for about 2 to 2 1/2 hours. This is the magic time. I resist the urge to stir too often, as it can break the beans.(See the next page below to continue…)