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

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!

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