From our friend, Frank Horvath


  • Large ( 6 Qt. ) Chamba Soup Pot ( clay bean pot ), large skillet with cover for mirepoix


  • 1.5 cups Borlotti beans from Rancho Gordo soaked overnight
  • 3 or so pieces of Smoked Hocks (Hickory Smoked Pork Hocks)
  • 2 or so pieces of Smoked Sliced Shanks (Hickory Smoked Ham Shanks)
  • 4+ large peeled garlic cloves, left whole
  • 3 bay leaves
  • Mirepoix: small onion, 2 carrots, 2 celery stalks, 1 small celeriac chopped
  • Salt to taste
  • Diced Ham
  • Italian Parsley; tie parsley into a bunch


Pour beans and soaking water into Chamba pot – Add Smoked Hocks and Ham Shanks – Add more water (we still need room for mirepoix & diced ham later) – Add garlic – Add bay leaves – Bring to a boil, wait 5 minutes, then reduce to a simmer – Prepare mirepoix and add it at 2 hours to pot – Add salt at 2 hours to pot (Rancho Gordo’s recommendation) – Use mirepoix skillet to heat ham before adding to pot at 2.5 hours – Tie some parsley using kitchen twine and add to pot at 2.75 hours – When cooking is done, discard bay leaves, garlic, and parsley Guide (summary) to cooking times: – Total cooking time: about 3 hours; check beans and ham hocks for doneness – Add salt after 2 hours (Rancho Gordo’s recommendation) – Add mirepoix after 2 hours (needs 20 minutes of cooking time in skillet) – Add heated, diced ham after 2.5 hours – Add Italian parsley after 2.75 hours.  There is some fat released from the pork bits.  I usually wait for the soup to cool off and then scrape the fat off.