Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced (approx. 200g)
  • 3 stalks celery, sliced thin (approx. 120g)
  • 2 medium carrots, diced (approx. 130g)
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 lb dry pinto beans, rinsed and picked over
  • 1.5 lbs smoked ham hocks
  • 6 cups chicken bone broth
  • 2 dried bay leaves
  • 1 tsp dried oregano
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Place your 6 quart pot over medium heat and add the 1 tbsp olive oil. Cook until the oil shimmers.
  2. Toss in the diced onion, celery, and carrots. Cook for 5 minutes until the onion is translucent and soft.
  3. Stir in the minced garlic, 1 tsp smoked paprika, 1 tsp oregano, and 0.5 tsp black pepper. Sauté for 1 minute until fragrant but not burnt.
  4. Pour in about half a cup of the chicken bone broth. Scrape the bottom of the pot to release all the browned vegetable bits.
  5. Add the remaining broth, 1 lb rinsed pinto beans, and the 1.5 lbs ham hocks. Note: Don't add extra salt yet; the ham hocks are very salty.
  6. Bring the mixture to a boil, then immediately turn the heat down to low. Cover and simmer for 45 minutes until the beans are tender.
  7. Scoop out a few beans and press them against the side of the pot. They should shatter easily and feel buttery.
  8. Remove the ham hocks to a plate. Pull the meat off the bone with two forks, discard the fat and bone, and return the shredded meat to the pot.
  9. Use your wooden spoon to mash a small handful of beans against the side of the pot. Stir them back in to instantly thicken the broth.
  10. Taste the soup. Add a pinch of salt only if the ham hock didn't provide enough. Serve steaming hot.