Step 1: Rinse the ham hocks under cold water to remove any surface impurities. If desired, pat them thoroughly dry with paper towels and sear them in a large Dutch oven or heavy-bottomed pot over medium-high heat with a tablespoon of olive oil for 3-4 minutes per side until lightly browned. Remove hocks and set aside on a plate.
Step 2: Add another tablespoon of olive oil to the pot, reducing the heat to medium. Add the chopped onion, carrots, and celery. Sauté over medium heat for 7-10 minutes until the vegetables have softened and become fragrant, scraping up any browned bits from the bottom of the pot. Add the minced garlic and cook for another minute until aromatic, being careful not to burn it.
Step 3: Return the seared ham hocks to the pot. Pour in the chicken or vegetable broth, add the bay leaves, dried thyme, and smoked paprika. If using dried beans (pre-soaked according to package directions), add them now. Bring the liquid to a gentle boil, then immediately reduce the heat to low, cover the pot, and simmer for 2 to 2.5 hours, or until the ham hocks are very tender and the meat easily falls off the bone. Stir occasionally to prevent sticking.
Step 4: Carefully remove the ham hocks from the pot using tongs or a slotted spoon and let them cool slightly on a cutting board until they are safe to handle. Discard the bay leaves from the pot.
Step 5: Once cool enough, remove the skin, bones, and any excess fat from the ham hocks. This is where you’ll find the delicious, shreddable meat. Shred the tender ham hock meat with two forks and set aside.
Step 6: If using canned beans, drain and rinse them thoroughly under cold water, then add them to the pot along with the shredded ham hock meat. Continue to simmer for another 20-30 minutes, uncovered, allowing the flavors to meld further and the beans to warm through. If the soup becomes too thick, you can add a little more broth or water.
Step 7: Taste the soup and season with salt and freshly ground black pepper as needed. Remember that ham hocks are typically salty, so add additional salt gradually and taste as you go. You may find very little extra salt is needed.
Step 8: Ladle the hot soup into bowls. Serve immediately, garnished with a generous sprinkle of fresh parsley or a drizzle of good quality extra virgin olive oil. Enjoy this classic among ham hock recipes, a truly soul-warming meal!