Kosher salt and freshly cracked black pepperto taste
Soak the Navy Beans Overnight:
Rinse the beans under cool, running water and remove any shriveled or unappetizing-looking beans.
Transfer the beans to a bowl and cover with several inches of clean water. Let sit overnight.
Drain before cooking.
Cook The Navy Beans:
Transfer the beans to the slow cooker.
Add ham hock to the center of the crockpot.
Cover with water: Pour enough water over the beans and ham hock to cover them by about 2 inches. At this time you can add salt, but the ham hock should infuse plenty of salt into your beans.
Cook on low for 6 to 8 hours: If this is your first time cooking beans or if you are unfamiliar with your crockpot or this type of bean, begin checking the beans after 5 hours and then every 30 minutes until they are cooked to your liking. Beans generally finish cooking in 6 to 8 hours.Taste the beans and add salt and pepper as needed.
Serve The Beans:
Divide the beans into serving bowls, with some of the ham hock meat, if desired.
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