Ingredients:

1 – 16 oz package package dried northern beans
2 – 3 meaty ham hocks, shank or use a meaty ham bone (about 1 1/2 lbs)
1 – small onion, diced
water, enough to cover beans
1 – packet Goya ham flavored concentrate, optional but so good
1 – bay leaf
salt & pepper to taste
1/4 – 1/3 – cup light brown sugar

Directions :

Sort the beans for any pebbles and rinse them under cold water. Soak the beans for 3 hours in a large bowl. Drain and rinse the beans.
Add the the rinsed beans, onion, salt, pepper, bay leaf and ham shanks, hocks or ham (chopped into large chunks) into the crock pot.
Add enough water or water and broth to cover the beans by about 2 inches. (about 6 – 8 cups) add the goya ham concentrate if using.
Cover and cook on high for the first hour then turn the crock pot to low and cook for an additional 4 hours or until the beans are tender and a bit creamy.
Remove the ham shanks or hocks and pull off all of the meat. Remove the bay leaf and throw away. Return the meat to the crock pot and add the brown sugar.
If there is a lot of juice in the cooked beans I will remove about a cup of the juice before adding the brown sugar.
It all depends on how thick or thin you want the beans. Lightly mix to combine. Ladle in to bowls and serve.
Cooks Note: Keep in mind that EVERY Crock pot is DIFFERENT. I have 3 crock pots and all of the cook differently. Some quicker than others, so the cooking time will be different and could be increased.
I don’t soak my northern beans before cooking because they cook tender after 5 hours of cooking in MY crock pot. Several readers were stating the beans were still not tender after 5 hours of cooking, so I have added to soak the beans prior to cooking in the recipe. Just use your own judgement.

If You Open a Watermelon and See This

If You Open a Watermelon and See This …Throw It Out

Cutting into a watermelon is usually a refreshing moment — bright red flesh, sweet aroma, and plenty of juice. But if you slice one open and notice foam bubbling or oozing from the inside, stop immediately and throw it away. This isn’t a harmless oddity. It’s a clear warning sign that the watermelon has begun to ferment and spoil, and eating it could be dangerous.

Why Foaming Watermelon Is a Red Flag

Watermelon is naturally high in sugar, which makes it especially vulnerable to bacteria and yeast. When these microorganisms infiltrate the fruit, they feed on the sugars and begin a fermentation process. As this happens, gases like carbon dioxide build up inside the melon.

Eventually, that pressure needs to escape. When it does, the gas mixes with liquid inside the fruit and pushes out as foam or bubbling liquid through cracks in the flesh or rind. Essentially, the watermelon has turned into a small fermentation chamber.

Food safety experts warn that consuming fermented watermelon may expose you to harmful pathogens such as E. coli, Salmonella, or, in rare but severe cases, toxins associated with botulism. The most dangerous part is that the spoilage often starts internally, meaning the rind can look perfectly normal while the inside is already unsafe.

Other Signs Your Watermelon Has Gone Bad

Foam is one of the most obvious indicators, but it’s not the only one. Watch for these warning signs:

Sour or unpleasant smell: Fresh watermelon should smell lightly sweet, never sharp or acidic.
Slimy or mushy texture: Flesh that feels slippery or overly soft is breaking down.
Fizzy or tingling taste: A carbonated sensation points to active fermentation.
Dark or sunken spots: Discoloration or depressions inside the fruit often signal decay.
Cracks in the rind: These openings allow bacteria and air to enter, speeding spoilage.

If you notice any of these, it’s best to play it safe and discard the melon.

How Heat Makes Things Worse

Hot weather dramatically increases the risk of watermelon fermentation. Heat accelerates bacterial growth and metabolic activity, meaning spoilage can happen quickly — sometimes before there’s any visible external damage. In extreme cases, pressure buildup inside the melon can even cause it to crack or burst when you try to cut it.

To slow this process:

Store whole watermelons in a cool place or refrigerate when possible
Refrigerate cut watermelon immediately
Consume cut pieces within a few days

How to Protect Yourself

A few simple precautions can reduce your risk of spoiled fruit:

Inspect before cutting: Avoid melons with soft spots, cracks, or damp areas.
Wash the rind: Rinse thoroughly under running water before slicing to prevent contamination.
Use clean tools: Always cut with a clean knife on a clean surface.
Check after cutting: Look, smell, and sample a small piece before eating.
Refrigerate promptly: Store leftovers wrapped and chilled below 4°C (39°F).
Dispose safely: Seal spoiled melons in a bag before throwing them away to prevent leaks.

The Bottom Line

Foaming inside a watermelon is not something to ignore. It’s a sign that the fruit is actively breaking down and may contain harmful microbes. Even if some sections appear normal, once fermentation begins, the entire watermelon is unsafe. When it comes to food safety, it’s always better to throw it out than risk getting sick.

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