You can use ham hocks or ham if you want some in the bean soup.
I cook the ham hocks at least a half hour or so first then add the beans.
Also first I wash the beans and make sure there are no black or bad
ones. Next I either soak them in cold water over night before I cook them.
Otherwise if doing the same day I will parboil them a few minutes first with
a bit of soda added, it helps some with gas. Rinse well before putting
in soup.
All I do with my soup is put in the hocks, cook a bit, add salt and pepper turn
down to simmer for a couple hours or till beans are soft. Don't overcook the
hocks or you will be fishing out small bones if they get really done and fall
apart. You can buy either fresh hocks or smoked ones, smell them before
cooking to make sure they smell fresh. Some stores don't sell them fast
anymore.
I will sometimes cook them that way and if I want more meat fish out the hocks
and add a slice of ham and let it cook up.
If you cook navy beans they cook pretty fast, old beans won't cook up very fast
and soft either. Pinto and great northern take longer to cook.
We had lots of beans growing up and since.
