Rinse the ham hocks with vinegar to clean them, then rub them with the seasonings above to let the flavors soak in. Add 4 1/4 cups water (about 1 liter) to a pot, then add the ham hocks and the marinade. Simmer. Boil the white beans separately until tender. When the ham hocks start to become tender, add the white beans to the pot. Adjust the seasoning to taste. After turning off the heat, add a small glass of cognac or champagne to give the broth a fragrant aroma.

Sprinkle black pepper on top. Serve with rice or bread, and enjoy with a glass of red wine.