Ham and Bean Soup

Place the beans in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the beans and set aside.

Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside. In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the ham hock and cook, stirring, until beginning to brown. Add the drained beans, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bayleaf and thyme, and cook, stirring occasionsally, until the beans are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry).

Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve with cornbread.