WHITE BEAN AND HAM HOCK SOUP

A medium package. Of dried Northern beans, I used the 16-ounces sizes.

3 to 4 Meaty-ham hock shank, sometimes, I used also meaty ham bone about.

1 small diced white Onion.

Enough water to cover the beans.

Salt & pepper, to taste

1/3 Cup.Of Light brown sugar.

Step1: The first step I started with, was to sort the beans for pebbles, and then I cleaned them under cold water.

Step2: 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.

Step3: After that, I added enough water to cover the beans by around 2 inches. This could yield approximately 6 to 8 cups.

Step4: 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.

Step5: Following that, I removed the ham shanks or hocks, taking out all of the beef.

Step6: Following that, I returned the meat to the crockpot and added the brown sugar at this stage.

Step7: 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.

Step8: And to conclude, I preferred to pour some into individual bowls for serving!