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 initial step I began with, was to sort the beans for rocks, and afterward I cleaned them under cool water.
In the simmering pot, I consolidated the washed beans, with the onion, ocean salt, and pepper, as well as the ham knifes pawns or ham, that I’ve hacked into huge pieces previously.
From that point onward, I added sufficient water to cover the beans by around 2 inches. This could yield roughly 6 to 8 cups.
See also Sausage Potato Bake
Once finished, I covered and cooked over low high hotness for around 120 minutes, then I decreased to low and keep cooking for an extra 4 to 5 hours, or until beans were delicate.
Following that, I eliminated the ham knifes or pawns, taking out the entirety of the hamburger.
Following that, I returned the meat to the stewing pot and added the earthy colored sugar at this stage.
I found it very gainful to deplete around 1 cup of the juice prior to applying the earthy colored sugar, contingent upon the thickness or slenderness of the beans, and I blended everything tenderly to join.
What’s more, to finish up, I liked to empty some into individual dishes for serving!