Bean and Ham Hock Soup

Rinse the dried beans under cold water and pick out any debris or damaged beans. Set aside.
2. Cook the Ham Hocks:
In a large pot, add the ham hocks and enough water to cover them (about 6-8 cups of water).
Bring to a boil, then reduce the heat and simmer for about 1-1.5 hours, until the meat begins to tenderize and the broth becomes flavorful.
3. Add the Beans and Onion:
Add the rinsed beans and diced onion to the pot with the ham hocks. Stir to combine.
Add enough additional water to cover the beans and ham hocks. Bring the soup back to a boil.
4. Simmer the Soup:
Reduce the heat to low and cover the pot. Let it simmer for about 2-3 hours, stirring occasionally. The beans should soften, and the soup should thicken slightly.
5. Season and Sweeten:
Once the beans are tender, remove the ham hocks from the pot and shred any meat from the bones, returning the meat to the soup.
Add salt, pepper, and the light brown sugar to taste. Stir to combine and adjust the seasoning.
6. Serve and Enjoy:
Serve the soup hot with some crusty bread or cornbread on the side for a complete meal!
Serving and Storage Tips: