Dried Beans
Ham Hock or Ham Bone
Onion
Garlic
Chicken Broth or Water
Bay Leaf & Thyme
Salt & Black Pepper
Worcestershire Sauce
Red Pepper Flakes
Fresh Parsley
Place the beans, ham hock (or ham bone), onion, garlic, bay leaf, and thyme into the slow cooker. Pour in chicken broth or water until the beans are fully submerged.
Set the slow cooker to low and cook for 8-10 hours or until the beans are tender and creamy. If using high heat, cook for 5-6 hours, but low and slow provides the best texture.
Once the beans are tender, remove the ham hock or bone, shred the meat, and return it to the soup. Stir everything together and adjust seasoning with salt, black pepper, and Worcestershire sauce if desired.
Ladle into bowls and garnish with fresh parsley or a sprinkle of red pepper flakes for added heat. Serve with cornbread, biscuits, or a crusty baguette for a satisfying meal.