Cook Ham Hock (4) with Onion (1) and Bay Leaf (3) in 4 quarts lightly salted water until very tender, but not falling apart, remove, cover with plastic film, keep warm.
At this point, you should have about 1 qt porkstock left; add Canned Cannellini White Kidney Beans (8 ounce) to the pork stock.
Add Heavy Cream (1 cup).
Add Maggi Seasoning (1 teaspoon), Garlic Paste (1 teaspoon), Parmesan Cheese (1/3 cup), Ground Nutmeg (1 pinch), Cayenne Pepper (to taste), and Kosher Salt (to taste), blend all together with a hand blender until very smooth, simmer for 2 more minutes.
Cut the Potato (10 ounce) in wedges and cook them.
Add Canned Cannellini White Kidney Beans (8 ounce), potato wedges, Scallion (2 tablespoon), bring to a simmer, cook for 2 more minutes; check/adjust seasoning.
Plate half the beans in a deep serving plate or bowl. Top with 1/2 the ham hocks, (with or without the bones, as you prefer). Top with Hot Chili Relish (to taste). Enjoy!