Directions
- To speed up cooking time, soak beans for at least 8 hours or up to 24 hours before cooking.
- Heat oil in Dutch oven over medium heat until just smoking. Add diced /cubed ham and cook until browned, about 3 minutes. Add onion, carrots and celery and cook until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth, water, hocks and beans. Bring to boil then reduce heat to medium-low and simmer until beans are completely tender and soup is slightly thickened, 2-3 hours.
- Remove hocks from pot, let cool and shred meat and add to pot. Stir in thyme, pepper and vinegar and Serve.
- This soup can be made ahead and kept in refrigerator for several days, beans will continue to soak up broth. You will need to add water at a 1/4 cup at a time until the desired consistency is arrived at.
- If you need to soak beans in a hurry. Add beans to a pot, cover with 3″ of water, bring to boil over high heat, cover then take off heat and let stand for 1 hour. Drain and cook as directed above.