Rinse the beans. Soak overnight in cold water. Drain.
Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery. Cook 6 to 8 minutes until soft.
Add garlic and turmeric. Stir 30 seconds.
Add beans, ham hock, stock and pepper. Bring to a boil. Reduce to a gentle simmer. Cover and cook 1½ hours until beans are tender.
Remove the ham hock. Shred the meat. Discard bone and fat. Return meat to the pot.
Season with salt. Simmer uncovered 10 minutes to meld flavors.
Serve hot with herbs on top.
