Garbure Des Pyrénées

• 2 cups dried white beans
• 2 pounds smoked ham hock
• 1/4 cup rendered duck fat, or extra-virgin olive oil, or unsalted butter (4 tablespoons)
• 6 carrots, halved crosswise and cut into 1 1/2-inch (4-centimeter) sticks
• 5 leeks, white and pale green parts, coarsely chopped
• 4 onions, quartered
• 5 garlic cloves, halved
• 1 medium Savoy cabbage, cut into 8 wedges
• Fine sea salt and freshly ground black pepper
• 1 pig's tail, optional
• 6 small to medium russet potatoes

1. Put the beans in a medium bowl and add enough cold water to cover them by at least 2 inches (5 centimeters). Let soak overnight in a cool place. In a separate bowl, cover the ham hock with water and let soak overnight in the refrigerator.
2. The next day, heat the duck fat in a very large pot, over medium heat. Add the carrots, leeks, onions, garlic, and cabbage and cook until slightly softened, 3 to 4 minutes. Season with salt and pepper. Drain the ham hock and add to the pot, along with the pig's tail, if using. Cover with water and bring to a low boil, then cover, lower the heat, and simmer until the ham hock meat is very tender, about 3 hours.
3. Drain the beans and add to the pot, along with the potatoes. Simmer until the beans and potatoes are cooked and tender, about 1 hour longer. Transfer the ham hock and pig's tail, if you have it, to a cutting board. Remove the meat, discarding the skin and bones. Shred the meat into the soup and serve.

white beans, hock, olive oil, carrots, leeks, onions, garlic, savoy cabbage, salt, potatoes

Taken from food52.com/recipes/31664-garbure-des-pyrenees (may not work)