A medium-sized container of ingredients. The 16-ounce packages of dry Northern beans were what I used.
Three or four ham hocks, sometimes augmented with a ham bone.
1 little white onion, chopped.
Water sufficient to submerge the beans.
Season with salt and pepper after tasting.
Light brown sugar, 1/3 cup.
A guide: -I began by washing the beans in cold water and then sorting them to remove any stones.
– 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.
