Yellow-eyed beans (or any beans, peas or lentils)

2.5 cups dry yellow-eyed beans
1 ham hock
1 cup onion, diced
9 cloves garlic, minced
1 tbsp olive oil
1 package Sazon Goya (found with mexican seasonings)
Add spices of your liking: cumin, paprika, cayenne, basil, thyme, oregano
Salt and pepper

This recipe works for all beans and peas. 1 cup yields 2-1/2 to 3-1/2 cups cooked beans depending on the type. If using lentils, navy, black or fava, add 1 tbsp acid per cup of beans (2 tbsp for fava). Acid can be lemon juice, apple cider vinegar or whey. Lentils and peas will take less time. Soaking beans over night reduces gas producing properties of beans as does adding 1/2 tsp baking soda while cooking.

soak beans overnight, then drain and rinse.
Boil ham hock in 2 quarts water and then simmer for at least one hour. Cool and skim off fat on top.
Add beans to crock pot, add ham hock and the skimmed water (about double the amount of beans as they will absorb water as they rehydrate (Save extra water in case you need to add more to crock pot later).
Add the Sazon Goya.
Cook on high 1-2 hours and then turn to low for 6 to 8 hours.
Saute garlic and onion and add to beans during last hour along with other desired seasonings but remove excess water before adding (save for soup stock).
Remove ham hock and cool, Separate meat from fat with fingers, shred and add back to beans.
Salt and pepper to taste.
Can also add leftover pork , ham or turkey to beans.

Serving Size: 12- 1/2 cup servings