12ozcan whole stewed tomatoesMama likes Cento brand, Italian style
salt/pepper to taste
Rinse beans and pick through, then soak in water overnight.
Rinse beans in the morning and transfer to a crock-pot.
Cover beans with the broth.
Add diced bell peppers, onion (reserve 1/2 cup onion for topping), Worcestershire, parsley, ham hock, and stewed tomatoes with juice. Mix together and break tomatoes apart into smaller pieces. Add all seasonings, stir, cover, and cook in the crock-pot on high for 3-4 hours or low 4-6 hours.
Serve with white rice and cornbread and top with diced tomatoes and onion.
Since I'm not a big raw tomato fan, I like to substitute green onions on top of mine!