water, starting with 6 cups, making sure the beans are fully submerged and the shanks are mostly covered, with the bone ends peeking out if they’re tall. Add the salt and gently stir around the beans (it’s fine if you don’t move the shanks much). The liquid will look thin now but will thicken into a silky, collagen-rich sauce as the shanks slowly cook and the beans release starch.
Cover the slow cooker with the lid and cook on LOW for 8–10 hours, or until the navy beans are very
