Yep, around here it's just called a "pot of beans".
The beans are certainly not at the crisp tender stage but they are a meal!
I first sweat some onions and bacon, both cut up. I just sweat them and not brown them. Once translucent add your diced potatoes and cook a couple more minutes. Add your beans and enough water to cover everything. Salt and pepper well. Cook until VERY done and the water definitely has a stock flavor.
A ham bone can be used in place of the bacon or a ham hock or two, as already mentioned.
And there's a law I'm sure that this has to be served with cornbread - this
is our favorite cornbread to serve with it.