Recipe: House Bean Soup (crock pot)

House Bean Soup
rec.food.cooking/Arthur A. Simon, Jr. (1996)
Source: U.S. House of Representatives cafeteria

1 pound dried navy beans
8 cups water
1 pound smoked ham hocks
salt
black pepper -- ground

Soak beans in water overnight in your slow cooker. Do not drain. Cover and cook on high until beans are tender, about three hours. Add the ham hock and the seasonings. Cover and cook on low another 10-12 hours (e.g. overnight). Remove the ham, chop the meat and return it to the soup. Add water as necessary to achieve proper consistency. Adjust seasonings and serve.