Directions

1. Drain and rinse soaked beans.
2. In a large pot, heat oil or drippings over medium heat.
3. Add onion, carrots, celery, and garlic; cook until softened.
4. Add beans, ham hock, water or broth, and bay leaf.
5. Bring to a boil, then reduce heat and simmer covered for 1.5 to 2 hours until beans are tender.
6. Remove ham hock, shred meat, and return to soup.
7. Season with salt and pepper.
8. Simmer an additional 10 minutes before serving.