2-In a Dutch oven, heat the oil until it shimmers over medium heat. Saute the celery, carrots, and onion for around 10 minutes, turning occasionally, until the veggies are tender.
3-When the garlic begins to smell wonderful, add it and cook, stirring often, for around 60 seconds. Before setting aside, transfer the veggies to a small heatproof dish.
4-Place the ham hocks, chopped parsley, bay leaf, and the remaining water in the same Dutch oven.
5-Stir over high heat until boiling, then reduce heat to maintain a gentle simmer. Once the ham hocks have softened, cover and simmer for around one hour.
Step 6-Stir in the beans and return to a low simmer. Lower or raise the temperature as needed. To get the beans mushy and the meat coming from the bones, cover and simmer for about 2 hours, stirring every half hour.
7 - Discard the bay leaf and thyme. After 20 minutes, or until they're cold enough to handle, place the ham hocks on a chopping board and put aside. Transfer 2 1/2 cups of the beans to a medium heat-safe bowl using a slotted spoon and set aside.
Number eight, once the ham hocks have cooled, coarsely cut the flesh with a sharp knife. Toss the meat with its skin, bones, and fat. Put aside.
9-Smooth out the soup by blending it with an immersion blender. Stir the beans, pork, and veggies that you removed from the saucepan before setting them aside back into it.
10-Return to a low simmer and cook, stirring occasionally, for about 20 minutes, or until the veggies are tender and the ham is fully cooked. To taste, season with salt and pepper.
