Slow Cooker Ham and Beans

1 lb. (16 oz.) dried Great Northern Beans

1 meaty ham bone and leftover ham (around 1 - 1 1/2 lbs.)

3/4 c. chopped onion

salt and pepper, to taste

water, enough to cover the beans

3-4 Tbl. light brown sugar

Sort the beans for any pebbles and rinse them under cold water. Place beans in a large bowl and cover them with water. Allow to soak overnight. In the morning, drain the beans and add them to the slow cooker. Add the ham bone and leftover ham, chopped onions, some pepper and enough water to cover the beans by about 2-inches. Cover and cook on high for one hour, then reduce to low and cook for four more hours or until beans are tender.

When beans are tender, remove some of the liquid and discard. I removed about 2 cups, but it will depend on how thick or thin you want the beans to be. Remove the ham bone. Shred the ham that has fallen off. Stir in brown sugar, to taste. Taste and season with salt and pepper, if needed. Serves 6 or so people.