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Elena Rossi-After that, I poured enough water to cover the beans by about two inches. This might give about 6 to 8 cups.
-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!