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Slow Cooker Beans. As an alternative to stove top cooking, place prepared white half-runner beans in a slow cooker with enough water to almost cover the beans. Layer sliced onion and ham chunks over the beans. Cook a full pot for six to eight hours on low. Add potatoes about one hour before the end of the cooking time.
(If it's really warm in your kitchen, soak the beans in the refrigerator instead to avoid fermentation.). Quick soak: Put beans into a large pot and cover with 2 to 3 inches of cool, clean water. Bring to a boil then boil briskly for 2 to 3 minutes. Cover and set aside off of the heat for 1 hour; drain well. Cook: Put beans into a large pot and cover with 2 inches of water or stock. (Don't add salt at this point since that slows the beans' softening.) Slowly bring to a boil, skimming off any foam on the surface.