1 lb. dried navy beans
5 cloves garlic, chopped
3 carrots, sliced
2 ham hocks (1.5 lbs.)
1 small red onion, chopped
1 russet potato, peeled and quartered
1 tbsp. butter
1 tbsp. salt
1 1/2 tsp. paprika
1 tsp. thyme
black pepper, to taste
1 tbsp. apple cider vinegar

  • add all ingredients except vinegar to crockpot
  • cook on high until beans are tender, about 6 hours
  • remove ham hocks to cool, then remove meat and add back to the soup
  • mash potato pieces with a fork
  • stir in vinegar
  • adjust seasoning and serve

source: https://cooking.nytimes.com/recipes/1027174-slow-cooker-senate-bean-soup