Soak the beans overnight

• Rinse and sort through the dried beans, removing broken pieces and any small stones.
• Place the beans in a large bowl and cover with water about 1–2 inches above the beans.
• Let soak overnight, then refrigerate before bed if soaking on the counter.

Drain and rinse

• Drain the soaked beans in a colander and rinse them again.

Load the slow cooker

• Add the beans to the slow cooker.
• Add the diced onion, country ham chunks and all the seasonings.
• Cover with fresh water about 1 inch above the beans.

Cook on high

• Cook on high until the beans are very tender and creamy.

Thicken and serve

• Gently mash a few beans against the side of the pot with the back of a spoon to thicken the broth, without overdoing it.
• Taste and adjust the seasoning, then serve hot with fresh cornbread.