1 pound dry navy beans (2 1/2 cups)
5 cups water
1 garlic clove, minced
1 ham hock
1 teaspoon salt

Soak beans in water at least 4 hours in slow cooker.

Add garlic and ham hock.

Cover and cook on LOW 7 to 8 hours, or HIGH 4 hours. Add salt during last hour of cooking time.

Remove ham hock from cooker. Allow to cool. Cut ham from hock and stir back into bean mixture.

Correct seasonings to your taste and serve in soup bowls with warm corn bread.

Serves 8 to 10.