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Leftover ham bone
1 lb Pinto beans; dried
-salt -- to taste
pepper -- to taste
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 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. 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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