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Ingredients
  • 1 pound ( 450 g) dried navy beans
  • 5 quarts (4.7L) water, divided
  • Kosher salt
  • 2 tablespoons (30ml) extra-virgin olive oil
  • 1 large yellow onion ( 12 ounces; 340g), roughly chopped
  • 2 small carrots ( 6 ounces; 170g), peeled and roughly chopped
  • 2 celery ribs ( 5 ½ ounces; 155g), roughly chopped
  • 2 medium garlic cloves, roughly chopped
  • 2 sprigs fresh thyme
  • 2 sprigs flat-leaf parsley, plus finely chopped parsley leaves and tender stems for garnish
  • 1 bay leaf
  • 2 ½ pounds (about 2 large; 1.1kg) smoked ham hocks
  • Freshly ground black pepper
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