𝐖𝐎𝐔𝐋𝐃 𝐘𝐎𝐔 𝐄𝐀𝐓 𝐓𝐇𝐈𝐒 𝐁𝐄𝐀𝐍 𝐀𝐍𝐃 𝐇𝐀𝐌 𝐇𝐎𝐂𝐊 𝐒𝐎𝐔𝐏 ?

-Once finished, I covered and simmered for about 120 minutes on low-high heat, then decreased to low and cooked for another 4 to 5 hours, or until the beans were soft.

-Following that, I removed the ham shanks or hocks, which contained all of the meat.

-I then returned the meat to the crockpot and stirred in the brown sugar.

-I found it really advantageous to drain around 1 cup of the liquid before adding the brown sugar, depending on the thickness or thinness of the beans, and I gently blended everything together.

-Finally, I chose to spoon some into separate bowls for serving!