Soak the beans

• Place the dried beans in a large bowl and cover generously with water.
• Soak overnight, then drain and rinse them well in the morning.

Load the slow cooker

• Put the smoked pork neck bones in the slow cooker.
• Pour the rinsed beans over the pork.
• Add the quartered onion and pour in the chicken broth.

Season

• Season with salt, chicken bouillon, black pepper, garlic powder and onion powder.

Cook on high

• Cover and cook on high until the beans are tender.

Shred the meat

• Shred the meat off the bones and return it to the pot.
• Taste and add more seasoning if needed.

Serve

• Serve the ham and beans hot, with cornbread on the side.