Bean and Ham Hock Stew

Ingredients

• 1 pound dried navy beans, rinsed and picked over
• 1/8 teaspoon baking soda
• 1 tablespoon vegetable oil
• 4 meaty ham hocks (about 3 pounds)
• 1 medium yellow onion, finely chopped
• 1 medium fennel bulb, cored and finely chopped
• 4 garlic cloves, minced
• 1/4 cup white wine
• 3 bay leaves
• 1 teaspoon herbes de Provence
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley, for garnish