02-14-2010 /node/156 12Servings 5minutes Named by my oldest child, this down-home recipe is tasty, filling and frugal. It's a great treatment for the last of the Easter ham! 1ham bone, leftover 1lbpinto beans, dried Rinse and sort pinto beans. Place in large bowl and add water until beans are covered 3 inches deep. Soak overnight. Next morning, place ham bone and soaked, drained beans in crockery slow-cooker; add water to cover. Cook on High for 6 to 8 hours, until beans are tender and meat has separated from bone. Carefully remove ham bones and fat, returning slivers of meat to beans; season to taste with pepper and salt. To freeze: place bone beans in freezer containers. Freeze. To prepare: thaw beans completely before heating. Heat in saucepan over medium heat until hot. Serve with cornbread and green salad.