After soaking the beans, you put them in your crockpot along with the few other ingredients
and let them simmer all day.
Then just make some cornbread, and you have dinner!
I love the flavor of these. I love the heartiness. And I love the simple prep.
They are very similar in flavor to some beans my Mom use to make for Christmas
and Easter every year but hers took LOTS more effort and time.
The first time I made these I put the brown sugar in right from the start.
I didn't realize I was suppose to wait and add it later.
But we liked it so much the way I accidentally did it,
that now I just add everything all in the beginning.
Instead of ham hocks, I use "seasoned ham pieces" that are packaged
and cut up by the butcher at Savemart down the street from us. Any kind of ham would work.
Since I've been gluten free since October, I don't make this kind of Cornbread anymore,
but it really is the best tasting:
If you don't like beans, you're out of luck.