𝐖𝐎𝐔𝐋𝐃 𝐘𝐎𝐔 𝐄𝐀𝐓 𝐓𝐇𝐈𝐒 𝐁𝐄𝐀𝐍 𝐀𝐍𝐃 𝐇𝐀𝐌 𝐇𝐎𝐂𝐊 𝐒𝐎𝐔𝐏 ?

– AAside with the ham shanks hocks or ham that I had previously sliced into big bits, I also added the rinsed beans, onion, sea salt, pepper, and crockpot.
– AThen, I poured in enough water to submerge the beans by about 2 inches. You could get around 6 to 8 cups out of this.
– AAfter that, I covered it and simmered it on low heat for about an hour and a half, then lowered the heat to low and cooked it for another four or five hours, or until the beans were soft.
– AAfter that, I removed the hocks or shanks of the ham and minced all the meat.
– AThen I put the brown sugar on top and put the meat back in the crock cooker.
– ADepending on how thick or thin the beans were, I drained around 1 cup of fluid before adding the brown sugar, and I whisked everything together gently. I discovered that this was a very helpful step.
– AI finished by pouring some into separate dishes for serving.