Preparation Steps

• Optional quick-soak: Bring 8 cups of water to a boil with 1 tablespoon kosher salt. Add the rinsed beans, turn off the heat, cover, and let sit 45 minutes. Drain and rinse. (Or soak overnight in salted water, then drain.)
• Prep the aromatics while the beans soak: dice the onion and celery, mince the garlic, and chop the smoked ham into bite-size pieces if needed.
• Set a heavy Dutch oven over medium heat. Melt 1 tablespoon butter, add the diced smoked ham, and cook 3–4 minutes to render and lightly brown. Stir in the onion and celery with a pinch of salt and cook until translucent, 6–8 minutes. Add the garlic and cook 1 minute more.
• Add the soaked beans, ham hock, bay leaves, thyme, garlic powder, pepper, chicken broth, and 1/2 teaspoon of the salt. Bring just to a simmer, then reduce heat to low. Partially cover and cook for 60 minutes, stirring occasionally to prevent sticking.
• Uncover and continue to simmer gently until the beans are very tender and the broth is creamy and reduced, 40–60 minutes more. If the pot looks too dry before the beans are soft, add hot water in 1/2-cup splashes.
• Lift out the ham hock. When cool enough to handle, pull off and shred the meat, discarding skin and bone. Return the shredded meat to the pot.
• For extra creaminess, ladle about 1 cup of beans with liquid into a bowl and mash with a fork (or blend briefly), then stir back into the pot. Off the heat, swirl in the remaining 2 tablespoons cold butter until glossy, and finish with the apple cider vinegar. Taste and add more salt and pepper as needed. Let the beans rest 10 minutes before serving.