Step 1

Rinse the beans. Place them in a large pot and cover with water over medium-high heat. Bring the beans to a boil, stirring occasionally.

Step 2

Remove the pot from the heat and cover with a lid. Let the beans sit for an hour, then drain and set aside.

Step 3

Pour the olive oil into the pot over medium heat. Saute the ham hocks, onion, and celery until tender. Add the garlic and saute for 2 more minutes.

Step 4

Add the beans. Pour water until it’s 2 inches above the beans.

Step 5

Stir in the tomatoes (juice included), parsley, rosemary, salt, pepper, and bouillon cubes.

Step 6

Bring the mixture to a boil, stirring occasionally. Reduce the heat to medium-low and cover the pot. Let it simmer, stirring occasionally, for 2 to 2 ½ hours or until the beans are tender. Add more water if the mixture is getting too thick.

Step 7

At the last 15 minutes of cooking, mix in the flavor packet that comes with the beans.

Step 8

Taste the soup and season with more salt and pepper if needed.

Step 9

Serve on its own or on top of rice. Enjoy!