Ingredients:

  • 1 package (1 lb / 454 g) Dried 15 Bean Soup Mix
  • 1 large (approx. 1 lb / 450–500 g) Smoked Ham Hock or 2 small hocks
  • 8 cups (1.9 L) Low-sodium Chicken or Vegetable Stock
  • 4 cups (950 ml) Water (plus more as needed during simmering)
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil or Rendered Bacon Fat
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, peeled and finely diced
  • 2 stalks Celery, finely diced
  • 4 cloves Garlic, minced
  • 2 whole Bay Leaves
  • 1 tsp Dried Thyme
  • ½ tsp Black Pepper, freshly ground
  • 1 Tbsp Apple Cider Vinegar or Lemon Juice
  • Kosher Salt, to taste (Added only at the very end)
  • ¼ cup Fresh Flat-leaf Parsley, chopped (for garnish)

Instructions:

  1. Rinse and Sort: Place the dried beans in a large colander. Rinse thoroughly under cold water. Inspect the beans and remove any stones, debris, or shrivelled legumes.
  2. Overnight Soak: Transfer the beans to your stockpot. Cover them with 4 inches (10 cm) of cold water. Let them soak at room temperature for a minimum of 8 hours or overnight.
  3. Drain: The next day, drain the swollen beans completely in a colander and rinse one final time. Discard the soaking water.
  4. Sauté Aromatics (Mirepoix): Heat the olive oil or fat in the stockpot over medium-high heat. Add the diced onion, carrots, and celery. Sauté for 8–10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
  5. Add Garlic and Seasoning: Stir in the minced garlic, dried thyme, and black pepper. Cook for 1 minute until fragrant.
  6. Combine Ingredients: Add the pre-soaked and drained beans, the ham hock, the bay leaves, stock, and 4 cups of fresh water to the pot. The liquid should cover the beans by at least 2 inches (5 cm).
  7. Bring to a Boil: Bring the mixture to a rapid boil over high heat, then immediately reduce the heat to the lowest setting for a gentle, consistent simmer.
  8. Skim (Optional): If any scum rises to the surface after the first 15 minutes, skim it off with a spoon.
  9. The Long Cook: Cover the pot partially (allowing steam to escape) and simmer for 2 hours. Check the liquid level periodically; if it drops below the beans, top up with hot water.
  10. Test for Tenderness: After 2 hours, check the beans. They should be very tender and easily crushed between your fingers. If not, continue simmering for another 30–60 minutes.
  11. Remove Meat and Season: Once the beans are tender, remove the ham hock and bay leaves. Use the discarded seasoning packet now (if using), or alternatively, add salt to taste.
  12. Shred the Ham: Once cool enough to handle, shred the meat from the ham hock, discarding the bone, fat, and skin. Return the shredded meat to the soup.
  13. Thicken (Optional but recommended): For a creamier consistency, use a potato masher or immersion blender to mash about 1/4 of the beans against the side of the pot.
  14. Adjust and Finish: Stir in the apple cider vinegar or lemon juice for a lift of brightness. Adjust the final seasoning (salt and pepper). Simmer uncovered for 10 minutes to allow the flavour to fully meld.
  15. Serve: Serve hot, garnished generously with fresh chopped parsley.