Description
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!
Ingredients
| 1 | ham bone, leftover | |
| 1 | Pound | pinto beans, dried |
Instructions
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.
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Summary
| Yield | |
|---|---|
| Prep time | 5 minutes |
