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PdfAfter beans have soaked, drain & set aside.
In large pot add a few tablespoons oil to pan and heat on medium heat.
After oil is hot, add garlic to pan and cook one minute just before it browns. Then add celery, onion, chiles, thyme, and salt and cook until translucent.
Add wine to deglaze and cook until reduced by half.
Add ham hock and drained beans.
Add chicken stock, smoked paprika and chopped tomatoes.
Bring to a boil then simmer until beans are almost done...1 hour or so.
15 minutes before beans are done, add chopped carrots and mustard greens and cook until carrots are done.
Add more chicken stock if needed through cooking process.
After beans have cooked, remove ham hock and take the meat off the bone then add it back to soup.
Remove and discard chiles. Season with salt, pepper and your favorite hot sauce.