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Instructions

• To prepare ham hocks, add water, onion, whole cloves, bay leaves, thyme, carrot, celery, garlic cloves, ham hocks, black pepper and leek to a pot and bring to a boil.
• Reduce heat and simmer for at least 2 hours. Remove hocks and drain the stock into a large bowl. Keep the stock aside to cool. Cover both hocks and stock separately and chill for a few more hours.
• Separate meat from bones and fat. Finely chop the meat. Set aside 4 cups of stock to be used later.
• To prepare beans, wash beans and keep it in a large bowl covered with water up to 2 inches above beans. Cover and let stand overnight. Drain.
• Add tomato, marjoram, fennel seeds and thyme to the beans mixture and bring to a boil. Reduce heat and simmer till beans become soft.
• While beans simmer, heat a little oil in a pan over medium heat. Add chopped onion, leek, carrot, garlic cloves and celery and cook for at least 10 minutes. Now add salt, ground pepper, ham and vegetable mixture.
• To prepare garnish, mix green onions, basil and parsley in a separate bowl. Sprinkle this mixture over beans mixture and serve hot.