Soak the Beans: Place the dried beans in a large bowl and cover them with water by at least 2 inches. Let them soak overnight (at least 8 hours). In the morning, drain and rinse the beans well.
Start the Base: In a large, heavy pot or Dutch oven, add the ham hock (or chopped bacon). If using bacon, cook it over medium heat until it’s crispy. Remove the bacon and set it aside, leaving the rendered fat in the pot.
Sauté Aromatics: Add the diced onion to the pot and cook in the ham or bacon fat until it’s soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Simmer the Beans: Add the soaked beans, ham hock, water (or broth), and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the pot, leaving the lid slightly ajar.
Cook Until Tender: Simmer for 2 to 3 hours, or until the beans are very tender and creamy. Stir occasionally to prevent sticking and add more water if needed to keep the beans submerged.
Finish the Dish: Once the beans are cooked, remove the ham hock and bay leaf from the pot. Pull any meat from the ham hock, chop it, and stir it back into the beans. If you used bacon, stir the crispy pieces in now.
Create Creaminess (Optional): For a thicker, creamier texture, scoop out about a cup of the beans and mash them with a fork or potato masher. Stir the mashed beans back into the pot and continue to simmer for a few more minutes until the soup thickens.
Season and Serve: Season the soup generously with salt and black pepper to taste. Serve hot with a side of cornbread.
Soak the Beans: Place the dried beans in a large bowl and cover them with water by at least 2 inches. Let them soak overnight (at least 8 hours). In the morning, drain and rinse the beans well.
Start the Base: In a large, heavy pot or Dutch oven, add the ham hock (or chopped bacon). If using bacon, cook it over medium heat until it’s crispy. Remove the bacon and set it aside, leaving the rendered fat in the pot.
Sauté Aromatics: Add the diced onion to the pot and cook in the ham or bacon fat until it’s soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Simmer the Beans: Add the soaked beans, ham hock, water (or broth), and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the pot, leaving the lid slightly ajar.
Cook Until Tender: Simmer for 2 to 3 hours, or until the beans are very tender and creamy. Stir occasionally to prevent sticking and add more water if needed to keep the beans submerged.
Finish the Dish: Once the beans are cooked, remove the ham hock and bay leaf from the pot. Pull any meat from the ham hock, chop it, and stir it back into the beans. If you used bacon, stir the crispy pieces in now.
Create Creaminess (Optional): For a thicker, creamier texture, scoop out about a cup of the beans and mash them with a fork or potato masher. Stir the mashed beans back into the pot and continue to simmer for a few more minutes until the soup thickens.
Season and Serve: Season the soup generously with salt and black pepper to taste. Serve hot with a side of cornbread.
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