3 tablespoons olive oil
One onion, chopped
One red bell pepper, chopped
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme leaves
2 bay leaves
1 clove garlic, minced
1 cup navy beans, rinsed, picked over, soaked overnight and drained
In a large, heavy stockpot, heat the oil over medium-high heat. Add the pork hocks, onions, bell pepper, red pepper flakes, oregano, thyme and bay leaves, and sauté until soft, about 5 minutes. Add the garlic and sauté for 1 minute. Add the stock and bring to a boil over high heat. Reduce the heat to medium-low and simmer covered for 1 1/2 hours, stirring occasionally.
Add the navy beans and stir. Continue simmering over medium-low heat for 45 minutes to one hour, or until the beans are almost cooked and hocks are very tender. Season with salt and continue cooking 15 to 30 minutes, until beans are done and hocks are beginning to fall apart.
Meat will be very tender and can easily be removed from the bone for serving.