1 medium package (16 oz) dried Northern beans
3 to 4 meaty ham hocks or ham shanks (you can also use a meaty ham bone)
1 small white onion, diced
Enough water to cover the beans (approximately 6-8 cups)
Salt and pepper, to taste
1/3 cup light brown sugar
Prepare the Beans
Sort through the dried beans to remove any pebbles or debris. Rinse thoroughly under cold water.
Combine Ingredients in the Crockpot
Add the rinsed beans to the crockpot along with the diced onion, a pinch of salt, and some freshly ground black pepper.
Add the ham hocks (or ham bone) that you've cut into large chunks.
Add Water and Start Cooking
Pour in enough water to cover the beans by about 2 inches, which is usually around 6-8 cups.
Cover and cook on high for about 2 hours.
Reduce Heat and Slow Cook
After the initial 2 hours, reduce the heat to low and let it continue cooking for an additional 4-5 hours, or until the beans are tender.
Remove and Shred the Ham
Once the beans are tender, carefully remove the ham hocks from the crockpot. Shred the meat, discarding any bones and fatty pieces.
Return the shredded ham to the pot.
Add the Brown Sugar
At this stage, mix in the light brown sugar. If the soup seems too thick, you can drain about 1 cup of the liquid before adding the sugar to adjust the consistency to your liking.
Stir everything gently to combine.
Serve
Ladle the soup into individual bowls and serve hot. Enjoy with crusty bread or cornbread on the side!
Cooking Tips
Adjust the Sweetness: The brown sugar adds a touch of sweetness to balance the savory flavors. You can adjust the amount to suit your preference.
Thicker Soup: For a thicker soup, you can mash some of the beans against the side of the pot and stir them in.
Extra Flavor: For added depth, consider tossing in a couple of bay leaves or a sprig of thyme while the soup simmers (just remember to remove before serving).
Storage and Freezing
Refrigerator: Store any leftovers in an airtight container in the fridge for up to 3 days.
Freezer: This soup freezes beautifully! Place in freezer-safe containers for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop.
