Step 1

Place beans on a sheet pan, and sort them by running handfuls across the pan as you scan. Remove any rocks or foreign debris.

Step 2

Place the beans in a large bowl and cover them generously with water. Let soak at room temperature for 8 hours or overnight. Drain well and rinse.

Step 3

Heat oil in a large Dutch oven or heavy-bottom soup pot over medium-high heat. Add garlic, carrots, celery, onion, oregano, thyme, paprika, and salt. Cook, stirring often until the vegetables start to soften and brown, 5 to 7 minutes.

Step 4

Add sherry and stir to deglaze any browned bits from the bottom of the cooking surface. Add stock broth, beans, ham (hock or bone), bay leaves, and pepper and stir to combine.

Step 5

Increase heat to high and bring to a simmer. Cover with the lid askew to vent. Reduce heat to medium-low to maintain a gentle simmer. Cook until the beans are very tender and the ham falls off the bone, 2 to 3 hours depending on the beans.

Step 6

Take out the bay leaves, ham bone, and chunks of ham with tongs. Pick any bits of ham off the bone(s). Discard bones and any chunks of fat.

Step 7

Add the shredded ham to the soup. Stir in with parsley and lemon, and adjust seasoning to taste. Ladle into bowls and serve hot.