Soak the beans overnight in a large bowl with plenty of water, if you remember. If you forget, just plan for a longer cooking time.

In a large pot, add the soaked beans, ham hock, chopped onion, carrots, celery, minced garlic, bay leaves, and water or broth.

Bring the mixture to a gentle boil, then reduce to a steady simmer. Partially cover with a lid.

Let it cook until the beans are tender. For soaked beans, cooking time is about 1.5 to 2 hours. Unsoaked beans will take about 2.5 to 3.5 hours.

Once cooked, remove the ham hock and let it cool briefly. Shred the meat, discarding bones and skin, then stir the shredded meat back into the pot.

Taste the broth before adding salt. Add salt if necessary and season generously with black pepper.

To thicken, mash a scoop of beans against the side of the pot and stir. To thin, add a splash more water as needed.