Ingredients:

  • 1 package (567g) 15 bean soup mix
  • 28g Kosher salt
  • 1.9 Liters filtered water
  • 30ml extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 3 large carrots, peeled and sliced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 680g smoked ham hocks
  • 1.4 Liters low sodium chicken bone broth
  • 2 bay leaves
  • 15ml fresh thyme, chopped
  • 5ml fresh rosemary, minced
  • 2.5ml cracked black pepper
  • 1/2 cup fresh Italian parsley, chopped
  • 15ml Sherry vinegar

Instructions:

  1. Brine the beans. Dissolve 28g salt into 1.9L water and soak the 567g bean mix for at least 8 hours. Note: This ensures the beans cook evenly without the skins toughening up.
  2. Prep the base. Heat 30ml olive oil in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery, cooking for 8 minutes until the onions are translucent and fragrant.
  3. Bloom the aromatics. Stir in the minced garlic. Cook for 60 seconds until you smell a sharp, nutty aroma but do not let it brown.
  4. Incorporate the pork. Place the 680g ham hocks into the pot. Note: Searing them slightly with the vegetables adds an extra layer of savory depth.
  5. Add liquids and beans. Drain and rinse your brined beans, then add them to the pot along with the 1.4L chicken bone broth.
  6. Season the pot. Toss in the bay leaves, fresh thyme, minced rosemary, and black pepper.
  7. Simmer low and slow. Bring to a boil, then immediately reduce heat to low. Cover and simmer for 2 hours 30 mins until the beans are creamy and the ham is falling off the bone.
  8. Shred the ham. Remove the hocks to a cutting board. Discard the skin, fat, and bones. Shred the meat into bite-sized pieces and return it to the pot.
  9. The final touch. Stir in the 15ml Sherry vinegar and fresh parsley. Listen for the gentle sizzle as the cold parsley hits the hot surface.
  10. Adjust and serve. Taste for seasoning. You likely won't need more salt because of the hocks, but a bit more pepper can't hurt.