Rinse the dried beans under cold water and remove any debris or damaged beans. No soaking is required, but you can soak them overnight if you prefer a shorter cooking time.
Place the beans in the bottom of a large crockpot.
Add the chopped onion evenly over the beans.
Place the smoked ham hocks on top of the beans and onions.
Sprinkle the brown sugar over everything in the crockpot.
Pour in enough water to cover all the ingredients by about 2 inches.
Cover the crockpot with the lid and cook on high for 2 hours.
After 2 hours, reduce the heat to low and continue cooking for 4–5 more hours, or until the beans are tender and the meat is falling off the bone.
Carefully remove the ham hocks from the crockpot and place them on a plate. Let them cool slightly.
Shred the meat from the bones, discarding any bones, skin, or excess fat.
Return the shredded ham meat to the crockpot and stir to combine with the beans.
Taste and season with salt and black pepper as needed.
Let the beans sit for a few minutes to allow the flavors to blend, then serve warm.
Enjoy!
