Instructions:
Sort and Rinse Beans: Start by sorting through the beans to remove any stones or debris. Rinse the beans under cold water.
Prepare in Slow Cooker: Add the rinsed beans to the slow cooker along with the diced onion, salt, and pepper. If using ham hocks or a meaty ham bone, cut it into large chunks and add it to the slow cooker as well.
Add Water: Pour in enough water to cover the beans by about 2 inches.
Cook the Beans: Cover and cook on low for 2 hours, then reduce the heat and continue cooking on low for an additional 4-5 hours, or until the beans are tender.
Remove Meat: Once the beans are done, remove the ham hocks or ham bone from the slow cooker. Take the meat off the bone and shred or chop it into bite-sized pieces. Return the meat to the soup.
Add Brown Sugar: If the soup is too thick, strain out about 1 cup of the broth (you can discard or save this for later). Stir the shredded meat back into the soup and add the 1/3 cup of light brown sugar. Mix gently to combine.
Serve: Ladle the soup into individual bowls and serve hot. Enjoy!
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