A rich and hearty soup that is undeniably satisfying.
In a 4-quart saucier, combine beans and 3 quarts water; season with salt. Bring to a boil over high heat. Remove from heat, cover, and let soak for 1 hour. Drain and rinse beans; set aside.Meanwhile, in a large Dutch oven, heat oil over medium heat until shimmering. Add onion, carrots, and celery, and cook, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring frequently, until fragrant, about 60 seconds. Transfer vegetables to a small heatproof bowl; set aside.
Cover and cook, stirring halfway through, until beans are completely tender and meat is falling off the bones, about 2 hours. Discard thyme, parsley, and bay leaf. Using tongs, transfer ham hocks to a cutting board and set aside until cool enough to handle, about 20 minutes. Using a slotted spoon, transfer 2 1/2 cups beans to a medium heatproof bowl; set aside.Once ham hocks are cool, roughly chop meat using a sharp knife; discard skin, bones, and fat. Set aside.
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