Step 1: Rinse the soaked and drained beans thoroughly under cold water.
Step 2: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes, or until softened and translucent.
Step 3: Add the minced garlic, dried thyme, and smoked paprika to the pot. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
Step 4: Place the ham hocks into the pot with the sautéed vegetables. Add the rinsed beans, chicken or vegetable broth, and bay leaves. Ensure the ham hocks are mostly submerged.
Step 5: Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and simmer gently for 2.5 to 3 hours, or until the ham hocks are fork-tender and the meat easily falls off the bone. Stir occasionally to prevent sticking.
Step 6: Carefully remove the ham hocks from the pot and place them on a cutting board. Discard the bay leaves.
Step 7: Once cool enough to handle, remove the skin, bones, and any excess fat from the ham hocks. Shred the tender meat using two forks.
Step 8: Return the shredded ham hock meat to the pot with the beans. Stir well.
Step 9: Continue to simmer uncovered for another 30 minutes to an hour, or until the stew has thickened to your desired consistency and the flavors have melded beautifully. The beans should be creamy and tender.
Step 10: Taste and adjust seasoning with salt and freshly ground black pepper. A splash of apple cider vinegar at the end can brighten the flavors.
Step 11: Ladle the hearty ham hock and bean stew into bowls. Garnish with fresh parsley. Serve hot with cornbread or crusty bread. This is one of the most satisfying ham hock recipes you’ll ever make.