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1
Preheat the oven to 375 degrees F.
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2
In a gallon stock pot, heat 2 tablespoons olive oil.
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3
When the oil is hot, add the garlic, onions, carrots, celery, leeks, and pepper.
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4
Saute for 2 minutes.
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5
Season with salt and pepper.
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6
Add the ham hocks and saute for 1 minute.
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7
Add the beans, rosemary, thyme sprigs, and bay leaves.
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8
Stir in the chicken stock and bring up to a boil.
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9
Reduce to a simmer and cook for about 2 hours or until the beans are tender.
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10
Remove the ham hocks, thyme sprigs, and bay leaves.
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11
Using a hand held-blender, puree half of the bean mixture.
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12
Pick the meat from the ham hock and return the meat to the bean mixture.
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13
Season the beans with salt and pepper.
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14
In a saute pan, heat the remaining olive oil.
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15
Add the crushed garlic cloves and chopped thyme and simmer for 1 minute to infuse the oil.
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16
Remove the pan from the heat and discard the garlic cloves.
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17
Stir half of the olive oil mixture into the bean mixture.
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18
Line a fireproof tureen with the toasted bread slices.
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19
Sprinkle the bread with half of the cheese.
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20
Ladle the bean mixture over the toasted bread.
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21
Cover the bean mixture with the onion slices, the remaining infused olive oil and cheese.
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22
Place the tureen in the oven and cook for 30 minutes.
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23
Remove from the oven and serve.
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24
Garnish with chopped parsley.
