12 1.5ham 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.