Add the reserved ham hocks and water. Bring to a boil and reduce the heat to medium low and simmer for 2 hours, or until the meat falls of the bone and the beans are creamy. Remove the bay leaves and season with salt and pepper. Looking for Something Else?
Add ham hocks. Stir in onion, broth, water and seasonings. Cook, covered, on low 6-8 hours or until beans are tender. Remove meat from bones when cool enough to handle; cut ham into small pieces and return to slow cooker. Serve with a slotted spoon.
In a 4 to 6 quart crockpot, add onion, green beans, ham, chicken broth, seasoned salt and pepper. Cover and cook on low for 4 to 6 hours until vegetables are tender. Remove ham hock after cooking. Allow it to cool then pull meat from bone and add the meat back to the crockpot. Drain liquid from beans or use a slotted spoon for easy serving.
Fill large pot with water and as it starts to boil, add dry beans and onion. Cook on medium-low till beans are soft, about 2 hrs., adding water as needed to keep beans covered. In another pan fill with water and add the ham and seasonings.