Part 1: The Crucial Bean Preparation

1. Rinse and Sort: Pour the dry beans from the package into a colander. Rinse them thoroughly under cold running water. As you rinse, sort through the beans, removing any small stones, debris, or shriveled beans.

2. Soak the Beans: Soaking is essential for even cooking and easier digestion. You have two methods:

   • Overnight Soak (Recommended): Place the rinsed and sorted beans in a large bowl or pot. Cover them with at least 3 inches of cold water (they will expand significantly). Let them soak on the counter for at least 8 hours, or overnight.

   • Quick Soak Method: If you’re short on time, place the rinsed beans in a large pot and cover them with 3 inches of water. Bring the water to a rolling boil and cook for 2 minutes. Remove the pot from the heat, cover it, and let the beans soak for 1 hour.

3. Drain and Rinse Again: After soaking (using either method), drain the beans completely and discard the soaking water. Give them one final rinse.

Part 2: Building the Soup’s Flavor Base

1. Sauté the Aromatics: In a large Dutch oven or heavy-bottomed stockpot, heat the olive oil over medium-high heat. Add the chopped onion, carrots, and celery (the “mirepoix”). Cook, stirring occasionally, for 8-10 minutes, until the vegetables have softened and the onion is translucent.

2. Sear the Ham Hock: Add the smoked ham hock to the pot with the vegetables. Let it sear for 1-2 minutes per side to render some of the fat and deepen its flavor.

3. Add Garlic and Spices: Stir in the minced garlic, smoked paprika, and dried thyme. Cook for one more minute until the garlic is fragrant.

Part 3: Simmering to Perfection

1. Combine Ingredients: Add the soaked and drained beans, chicken or vegetable broth, water, diced tomatoes (with their juice), and the bay leaves to the pot. Stir everything together.

2. Bring to a Simmer: Increase the heat and bring the soup to a boil. Once it reaches a boil, immediately reduce the heat to low, so the soup is at a gentle simmer. A “gentle simmer” means you see small, gentle bubbles breaking the surface, not a rolling boil.

3. The Long Simmer: Cover the pot and let the soup simmer for 2 to 3 hours. Stir it occasionally to prevent the beans from sticking to the bottom. The soup is ready when the beans are completely tender and creamy. If the soup becomes too thick during cooking, you can add another cup of water or broth.

Part 4: Finishing the Soup

1. Shred the Meat: Carefully remove the ham hock from the pot and place it on a cutting board. It will be very hot. Once it’s cool enough to handle, use two forks to shred the meat from the bone. Discard the bone, skin, and any excess fat.

2. Return Meat and Season: Return the shredded ham meat to the pot. Remove and discard the bay leaves. Now is the time to season the soup. Stir in salt and freshly ground black pepper to taste. Waiting to salt until the end helps ensure the beans become tender.

3. Brighten the Flavor (Optional but Recommended): For a final touch that brightens all the savory flavors, stir in a splash (about 1-2 teaspoons) of apple cider vinegar or fresh lemon juice just before serving. Garnish with fresh chopped parsley.