Place the dry beans into a colander and rinse thoroughly with cold water. Check for any small stones or debris and discard.
Add the beans, onion, garlic, and chicken broth to a large slow cooker. Cover and cook on high for 4 hours or until beans are tender.
Add the half and half to the beans. Dice the tomatoes and spinach into bite sized pieces and add to the pot of beans.
Season with red pepper flakes, ham seasoning packet, salt, and pepper.
Cover and cook on low for 1 hour.
Stir well before serving. Serve with shaved Parmesan on top, as desired.
This recipe originally called for 1 tablespoon of red pepper flakes, but we received quite a few reviews that people found it too spicy. I've reduced the red pepper flakes to 1 teaspoon, but feel free to add to taste.