BEAN AND HAM HOCK SOUP

DIRECTIONS:

-The first step I started with, was to sort the beans for pebbles, and then I cleaned them under cold water.
-In the crockpot, I combined the rinsed beans, with the onion, sea salt, and pepper, as well as the ham shanks hocks or ham, that I’ve chopped into large chunks before.-
-After that, I added enough water to cover the beans by around 2 inches. This could yield approximately 6 to 8 cups.
-Once completed, I covered and cooked over low high heat for approximately 120 minutes, then I reduced to low and continue cooking for an additional 4 to 5 hours, or until beans were tender.
-Following that, I removed the ham shanks or hocks, taking out all of the beef.
-Following that, I returned the meat to the crockpot and added the brown sugar at this stage.
-I found it extremely beneficial to drain around 1 cup of the juice before applying the brown sugar, depending on the thickness or thinness of the beans, and I mixed everything gently to combine.-
-And to conclude, I preferred to pour some into individual bowls for serving!