° 1 pound dried northern beans
° 1 tablespoon extra virgin olive oil
° 1/2 cup chopped yellow onion
° 2 garlic cloves, peeled and minced
° 7 cups of homemade or high-quality chicken or turkey broth
° 1 smoked pork
° 1/2 teaspoon kosher salt
° 1/2 teaspoon black pepper
° 1/2 tablespoon chopped fresh oregano
° 1 tablespoon minced fresh parsley
Rinse and sort the beans to remove any residue. Soak the beans in a large pot of cold water overnight. You can also take a quick soak instead of soaking overnight. To quickly soak the beans, place the washed and sorted beans in a large saucepan or Dutch oven. Cover it with 2 inches of water. bring to a boil over high heat; Once boiling, turn off the heat and cover. Leave it on for an hour.
In a large saucepan or Dutch oven, heat the oil over medium-low heat. Add onions, garlic and a pinch of salt. Saute until the onions are soft and translucent, about 5 minutes.
Drain the soaked beans from the water.
Add to the broth onion, ham, salt, and pepper and bring to a boil over high heat. Once it boils, reduce the heat and bring the mixture to a slow boil, then cover. Simmer on low heat for 30 minutes, then add the beans and continue to simmer for 1 1/2 to 2 hours, uncovered, until the beans are tender.
5 minutes before the beans are cooked, add the marjoram and parsley and stir. Remove the pork from the pork shank, chop it up, and return it to the soup, if desired. Taste and add any additional salt and pepper if needed. Her feet are warm.