Beans and ham hocks is a very traditional Southern dish, and one that can go any which way you want it to. Pinto beans or navy beans are typically used, and most recipes use the dried variety which require lots of pre-soaking and such. But the recipe below uses simple canned beans, cuts back on the liquid used, and still gives you a beautiful, creamy ham hock dinner at the end.
Once you have the basics mastered (which is literally putting beans and ham hocks into the cooker) you can add whatever flavors you like. Chipotle peppers in adobo sauce would be fantastic, as would fresh Italian herbs added right at the end.