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Place the beans on a clean kitchen towel and pick through for any rocks or non-beans.
Rinse the beans well then place in a large bowl of water and let the beans soak overnight.
Add the bacon and to a large pot or dutch oven on medium heat.
Remove the bacon when it's crispy.
Add in the ham hock, onion, carrots and celery, stir and cook for 5 minutes.
Add in the soaked beans, chicken broth, pepperoncinis, bay leaves, salt and black pepper.
Stir well bring to a simmer, then reduce the heat to medium low and cook for 3 hours, covered.
Add the bacon back into the pan, remove the ham hock and remove the meat from the bone, discarding the bone and putting the meat back in the pot.
Discard bay leaves before serving.