You can add all sorts of things to these creamy beans, like onion or garlic - or it's tasty as is!
1 lb Great Northern Beans, dried
3 smoked ham hocks
Salt, to taste
Look over the beans and pick out any rocks and place in a large pot. Add 8 cups of water and let sit overnight. If you're in a hurry, bring to a boil then let sit covered in the pan for an hour. Cover the ham hocks with water and bring to a boil, then lower to a simmer and simmer for one hour. Drain and rinse the beans, then add back to pot. Nestle in the ham hocks, and add ham hock broth and enough water to total 8 cups. Bring to a boil then lower to a simmer and partially cover. Stir occasionally with Old Country Kitchenware Spatula and rotate the hocks every now and then. Cook for 1 1/2 to 2 hours or until beans are tender and creamy and ham hocks are shreddable. Remove ham hocks, shred meat, and add back to pot. Taste for salt and add more if necessary.
