Place beans in a Dutch oven. Cover with water. Allow to soak for 6 to 8 hours.

Drain beans, set aside until needed.

Heat oil in a large soup pot.

Add chopped onion, sliced leeks and garlic; cook and stir until softened, about 4 minutes. Pour in the soaked, drained beans and fill with enough clean water to cover beans by 3 inches.

Add smoked ham hocks, diced ham, bay leaves, coriander, salt and pepper to taste. Bring to a boil, reduce heat to medium-low and simmer covered for 2 hours or until beans are tender and meat pulls off the bone.

Remove ham hocks and set aside until cool enough to handle. Remove meat from ham hocks and chop into bite-size pieces. Add back to bean mixture.

Fry bacon in a small skillet until crispy. Drain bacon on paper towel, add to pork/bean mixture. Season with salt and pepper if needed. Simmer uncovered for 1 hour.