POTLUCK PICK UP RECIPES

Steps:

• Sort the beans for any pebbles and rinse them under cold water. Soak the beans for 3 hours in a large bowl. Drain and rinse the beans.
• Add the the rinsed beans, onion, salt, pepper, bay leaf and ham shanks, hocks or ham (chopped into large chunks) into the crock pot.
• Add enough water or water and broth to cover the beans by about 2 inches. (about 6 - 8 cups) add the Goya ham concentrate if using.
• Cover and cook on high for the first 1 hour then turn the crock pot to low and cook for an additional 3 - 4 hours or until the beans are tender and a bit creamy.
• Remove the ham shanks or hocks and pull off all of the meat. Remove the bay leaf and throw away.
• Return the meat to the crock pot and add the brown sugar.
• If there is a lot of juice in the cooked beans I will remove about a cup of the juice before adding the brown sugar.
• It all depends on how thick or thin you want the beans. Lightly mix to combine. Ladle in to bowls and serve.

Steps:

• Sort the beans for any pebbles and rinse them under cold water. Soak the beans for 3 hours in a large bowl. Drain and rinse the beans.
• Add the the rinsed beans, onion, salt, pepper, bay leaf and ham shanks, hocks or ham (chopped into large chunks) into the crock pot.
• Add enough water or water and broth to cover the beans by about 2 inches. (about 6 - 8 cups) add the Goya ham concentrate if using.
• Cover and cook on high for the first 1 hour then turn the crock pot to low and cook for an additional 3 - 4 hours or until the beans are tender and a bit creamy.
• Remove the ham shanks or hocks and pull off all of the meat. Remove the bay leaf and throw away.
• Return the meat to the crock pot and add the brown sugar.
• If there is a lot of juice in the cooked beans I will remove about a cup of the juice before adding the brown sugar.
• It all depends on how thick or thin you want the beans. Lightly mix to combine. Ladle in to bowls and serve.