• Start by rinsing your dried beans and then covering them in water and soaking overnight in a covered dish.
• In the morning drain and rinse the beans and pick out any bad or discolored beans.
• Pour beans into Crock-Pot (or a large stockpot if making on the stove).
• Add diced onions, carrots, celery, and garlic.
• Then add brown sugar, Worcestershire, and seasonings. Mix well.
• Top with both containers of chicken broth.
• Finally nestle in ham bone or hocks and place 3 bay leaves on top.
• Cover and cook for 2 hours on high and 3 hours on low.
• Remove and discard bay leaves and remove ham. You can shred some meat off the ham bone and mix in. But if using ham hocks I find the meat to have too many little bones and fatty pieces so I just discard.
• Add more salt and pepper if needed. You can also serve with hot sauce.
• Pour into bowls and garnish with parsley and tortilla dippers.

For the Tortilla Dippers:

• Preheat oven to 350 degrees.
• Cut out tortillas to desired shapes. I used a small shamrock cookie cutter. I was able to get 9-10 from each tortilla.
• Place on baking sheet, spray tortillas with non-stick spray and sprinkle with salt (optional).
• Bake for 5 minutes or until crisp.
• Serve with soup for dipping.