“Look” your beans by pouring a small amount of beans into your hand removing and discarding any defective, broken or discolored beans. Be sure to look for small pebbles too.
Parboil: Rinse beans and add them to a large stock pot, covering them with 2-3 inches of water and boil rapidly for 10-15 minutes.
Reduce heat to a slow boil and add bacon or ham bone. Cover the pot with a lid and cook until tender (2-3 hours). Salt to taste when nearly done. (Check on beans ever so often and add water as needed, dry beans absorb a lot of water while cooking)
Slow cooker version: The night before parboil as instructed above. Add beans to a large crock pot and cover with 2-3 inches of water. In the morning cover with 3-4 inches of water add bacon or ham bone to the large crock pot. Cover with 3-4 inches of water. Cook 6-8 hours on low until done. Salt to taste.