BEAN AND HAM HOCK SOUP
A medium package. Of dried Northern beans, I used the sixteen-ounces sizes.
three to four Meaty-ham hock shank, sometimes, I used also meaty ham bone about.
one small diced white Onion.
Enough water to cover the beans.
Salt & pepper, to taste
1/3 Cup of Light brown sugar.
– step one
I started with, was to sort the beans for pebbles, and then I cleaned them under cold water.
step two 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.
step three After that, I added enough water to cover the beans by around two inches. This could yield approximately six to eight cups.
step four Once completed, I covered and cooked over low high heat for approximately one hundred twenty minutes, then I reduced to low and continue cooking for an additional four to five hours, or until beans were tender.
step five , I removed the ham shanks or hocks, taking out all of the beef.
and, I returned the meat to the crockpot and added the brown sugar at this stage.
step six I found it extremely beneficial to drain around one 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!