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. Sautรฉ 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 2โ3 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.
โค๏ธ ๐ฃ๐น๐ฒ๐ฎ๐๐ฒ ๐๐ถ๐ธ๐ฒ ๐ง๐ต๐ถ๐ ๐๐ผ๐บ๐บ๐ฒ๐ป๐ ๐ฆ๐ผ ๐ข๐๐ต๐ฒ๐ฟ ๐ฃ๐ฒ๐ผ๐ฝ๐น๐ฒ ๐๐ฎ๐ป ๐๐ถ๐ป๐ฑ ๐ง๐ต๐ฒ ๐ฅ๐ฒ๐ฐ๐ถ๐ฝ๐ฒ ๐๐ฎ๐๐ถ๐น๐!โค๏ธ
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