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!
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.