Add broth and any water needed to bring the waterline 2 inches above the beans.
Stir in seasonings.
Cook on HIGH for 2 hours then turn to LOW for 4 more hours or until the beans are tender.
You will need to use dry beans for this recipe. Dry beans are less expensive than canned and frozen but they do take a little more work. You will need to rinse and sort your beans and then either soak them overnight or using the "quick soak" method on the bag they come in. This little extra step will be sooo worth it.
I used ham hocks in my recipe because I didn't have a ham bone or leftover ham from a recent meal. Ham hocks can be found at the grocery store near where they sell hams. They are typically inexpensive and they bring so much flavor to the dish. If you cannot find them, you could substitute bacon in this recipe, however, I would imagine that the flavor would be a bit different.
I used my 4 qt slow cooker for this recipe, but you could use a 5 or 6 qt, it just might take less time.
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.