Night Before:

1. Rinse beans.
2. Cover with plenty of water.
3. Add ½ tsp baking soda.
4. Soak overnight.
5. Start:
6. Drain and rinse beans.
7. Add fresh water, ham hock, bay leaf, thyme, pepper, and hing if using.
8. Bring to a boil.
9. Reduce to a gentle simmer.
10. Cook 2–3 hours until tender.
11. Remove ham hock, shred meat, return meat to pot.
12. Salt during the final 30 minutes.