Braised Slow-Cooked Ham Hock and Beans - Untested

https://www.thespruceeats.com/southern-pinto-beans-with-ham-hocks-3054524

1 pound dried pinto beans
1 large smoked ham hock (about 1 1/2 lbs) (or 2 small hocks)
2 bay leaves
1/2 to 1 teaspoon crushed red pepper flakes
6 cups water
Salt (to taste)
Black pepper (to taste)

Soak the beans for 6 hours or overnight.
Put the beans and the ham hocks in the crock pot with the bay leaves and crushed red pepper flakes. Cover with the 6 cups of water.
Cover the pot and cook for 6 to 8 hours on HIGH, or until the beans are tender.
Remove the ham hock and dice or shred the meat.
Taste the beans and season with salt and black pepper, as needed.
Serve the pinto beans with freshly baked cornbread.

Recipe Variations
For a Tex-Mex flavor twist, add 2 teaspoons of chili powder and about 1/2 teaspoon of ground cumin, or to taste. Add a 14-ounce can of diced tomatoes (chili-style, fire-roasted, or tomatoes with green chile peppers) when you season them with salt and pepper. Cook for about 20 minutes longer and serve them with corn or flour tortillas or crushed tortilla chips.
If you just want to add a bit of extra flavor, but not change the whole dish, try adding 3 cloves of minced garlic to the beans.
Or, dice a medium onion and add that to the beans. This will give an extra depth to the dish as well.
If it's a little extra texture, heartiness, or color that you're looking to add, try dicing a red or green bell pepper and adding it to the beans.