Ingredients:
one onion
one bag of navy beans (you will use half the bag)
one bag of pinto beans (you will use half the bag)
one to two packages of hickory smoked pork ham hocks by Cook's from Safeway.
OPTIONAL:
carrots and celery cut into small chunks
or shredded carrots
bacon cooked and cut into small chunks
Cook half a bag of each of the beans in a pot with water generously covering the beans. You may have to add more as the beans cook. I precook my beans this way until they are soft. Also depending on how small your beans are you may need more or less for larger beans. At the end you can always add in some canned beans. I have done that adding some big white kidney beans because the original beans were kind of small.
Get your crock pot out and cut up one onion and add into the pot with some garlic. Then add one or two of your hamhocks. Add beans and the water that they cooked in half way then add the rest of the ham hocks. Add the last of the beans and water.
Now I just add some all purpose seasoning and a salt free garlic herb seasoning. I'll add a bit of sea salt also and or Johnny's seasoning salt plus some parsley.
OPTIONAL veggies you can add are celery and carrots. I have done that before. Also have added shredded carrots to it and cook up some bacon and chop into small pieces and add to the mix.
Let your crock pot cook till the next day stirring occasionally. The ham hocks will flavor and salt the bean soup so you really dont have to add anything else for seasoning depending on ham hocks. I still add some salt. Using the water that you cook your beans in will naturally thicken the soup too. At the end I use a slotted spoon and spoon out the fat and bones from the ham hocks. The meat will have fallen off and you can easily shred it up with your spoon and stir through the soup. Now you have meat with your beans.
ENJOY your crock pot of beans.
