Heat olive oil over medium heat until it shimmers. Add onion, celery and jalapeno and cook for 3-4 minutes until the onion is translucent. Add garlic and seasoning and cook for 1 more minute until fragrant. Add broth to the pan and scrape any bits that have stuck to the bottom.
Add water, soaked beans and ham hock. Bring beans to a boil over high heat. Reduce heat to medium-high and rapidly simmer uncovered for 1 hour—1 hour 15 minutes or until the beans have cooked to desired consistency. Stir the beans frequently as they cook to help the starches break down and create a creamy broth. Watch beans carefully toward the end so they don’t stick to the pan. No harm, no foul.
Discard the ham hock and add the vinegar for an extra layer of flavor. If the beans thicken too much, simply add a little water to the pot. Serve with grilled Andouille sausage and white rice! Enjoy.
Notes
Looking to cut down on the fat? Use a turkey or chicken sausage link instead.