- 3 1/4 cups (or more) water
- 12 ounces dried Great Northern beans (about 1 3/4 cups), rinsed
- 1 smoked ham hock (8 to 9 ounces)
- 1 1/2 ounces tasso or andouille sausage, finely diced (generous 1/3 cup)
- 1 small onion, chopped
- 2 large celery stalks, chopped
- 1 small red bell pepper, diced
- 2 medium garlic cloves, chopped
- 2 bay leaves
- Stir 3 1/4 cups water and all remaining ingredients in large slow cooker. Cover and cook on high until beans are tender, stirring occasionally and adding more water if dry, about 4 1/2 hours. Remove ham hock. Cut off all meat; shred and return to beans. Season to taste with salt and pepper.