Step 1

Drain the soaked beans and place in 6-quart (6 L) slow cooker. Add ham bone and leftover, chopped yellow onions, and sprinkle with black pepper. Add enough water to cover beans and ham by about 2-inches (5 cm)

Step 2

Cover the slow cooker and cook on high-heat setting for 1 hour. Reduce heat to low and cook for a further 4 hours.

Step 3

Turn off the slow cooker. Discard 2 cups (500 ml) of cooking liquid. Remove cooked ham bone and shred the meat. Return shredded ham to the cooker.

Step 4

Stir in the brown sugar. Season with salt and black pepper, to taste. Serve hot.