My southern grandmother fed the whole neighborhood with this cheap trick. Just 4 ingredients for the thickest most comforting dinner you will ever mak.

Step 2: Build the Base
Place the ham hocks at the bottom of a 5–7 quart slow cooker. Add the beans on top, then pour in the water and salt. Make sure the beans are covered by at least ½ inch of liquid.

Step 3: Cook Low and Slow
Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours.

What to look for: The beans should be tender, and the meat should easily fall off the bone when touched.

Step 4: Shred the Meat
Remove the ham hocks from the slow cooker. Discard the bones, skin, and any tough bits. Chop or shred the meat into small pieces.

Step 5: Combine and Finish
Return the shredded meat to the beans and stir well.

Tip: For a thicker, more gravy-like texture, mash a small portion of the beans against the side of the pot before stirring. This releases starch and naturally thickens the broth.