Reserved hock meat from pork stock, chopped
In a stockpot, sauté the onion, carrot, and celery in the bacon fat for 5 to 7 minutes over medium heat, stirring frequently. Add the wine and cook for 3 to 4 minutes more. Add the ham, poultry season, herb blend, seasoning blend, Worcestershire, salt, hot sauce, and pepper and cook for 7 to 8 minutes.
Puree 1 can of the beans with 2 cups of the pork stock. Add the pureed beans, whole beans, and the remaining 4 cups pork stock and bring to a boil. Reduce heat to a simmer and add the pesto and hock meat. Stir well and simmer for 30 to 45 minutes.
Yield: 1 gallon