1 pound of smoked ham hocks or a meaty ham bone, or several pieces of boneless ham
Sea salt or kosher salt to taste
Course ground pepper to taste
Chipotle Hot sauce to taste
How to make it
Soak beans overnight and drain. Put beans in Crockpot and cover with water; Place all ingredients except parsley in a 5 to 6-quart slow cooker. Cover and cook on high for 2 hours reduce heat to simmer for the next 8 to 10 hours. Remove ham hock and discard skin, fat, and bone. Cut meat in small pieces and place in soup with parsley. Beans can be mashed if desired. Serve with cornbread.