Step3: After that, I added enough water to cover the beans by around 2 inches. This could yield approximately 6 to 8 cups.

Step4: Once completed, I covered and cooked over low high heat for approximately 120 minutes, then I reduced to low and continue cooking for an additional 4 to 5 hours, or until beans were tender.

Step5: Following that, I removed the ham shanks or hocks, taking out all of the beef.

Step6: Following that, I returned the meat to the crockpot and added the brown sugar at this stage.

Step7: I found it extremely beneficial to drain around 1 cup of the juice before applying the brown sugar, depending on the thickness or thinness of the beans, and I mixed everything gently to combine.

Step8: And to conclude, I preferred to pour some into individual bowls for serving