Slow Cooker Baked Beans with Ham Hock

Recipe View 1 hrs 10 mins **The Bean Soak (1 hour 10 minutes):** In a large stockpot, combine the dried white beans with enough cold water to fully submerge them. Bring the mixture to a rolling boil over high heat and let boil vigorously for 10 minutes. Remove the pot from the heat, cover, and let the beans soak in the hot water for 1 hour. This process helps to soften the beans and reduce cooking time.

Recipe View 5 mins **Slow Cooker Prep (5 minutes):** After soaking, drain the beans thoroughly and transfer them to the bowl of a slow cooker. Add the smoked ham hocks, chopped yellow onion, dark brown sugar, pure maple syrup, kosher salt, and filtered water to the slow cooker. Stir everything together well to ensure the ingredients are evenly distributed.

Recipe View 4 hrs **Slow Cook (4-5 hours):** Cover the slow cooker and set it to the HIGH heat setting. Cook for 4 to 5 hours, or until the beans are tender and have absorbed much of the liquid. Stir the beans occasionally during the cooking process to prevent sticking and ensure even cooking.

Recipe View 30 mins **Finishing Touches (30 minutes):** During the final hour of cooking, stir in the organic ketchup and Dijon mustard. Carefully remove the ham hocks from the slow cooker. Once they are cool enough to handle, shred the meat from the hocks and discard the bones and any excess fat. Return the shredded ham to the slow cooker and stir well to combine. Continue cooking for the final hour to allow the flavors to meld.

Recipe View 0 mins **Serve:** Once the beans have reached your desired consistency and flavor, they are ready to serve. These slow cooker baked beans are delicious served hot as a side dish or as a main course with your favorite accompaniments.