Let’s Get Crafty! (in the slow cooker first)
Soak 2 cups pinto beans in water overnight (I like to carefully go through my beans to make sure there aren’t any rocks that accidentally came in the bag… this has only happened a couple time over the years but I always feels like I’ve saved the day when I find one.)

Throw everything in the crock pot the next morning:
1 ham bone – mine came from the freezer from the last time we had a ham.  I like to keep some extra ham on it to make sure the ham and beans are extra meaty.
1 large onion, diced
2 cups overnight soaked pinto beans
3 cans low sodium chicken stock
Extra water as needed to make sure the beans and ham bone are covered

Slow cook for 8-10 hours.  Done and Done!

My Mom was here last week and we made ham and beans in the Instant Pot.  It was good and just a fraction of the time!  We followed the same recipe with the following changes (my IP is a 6 qt) – about 1 1/2 cup beans and only a little bit of extra water was needed to cover the ham bone.  It’s important not to overfill or it makes a mess and affects the cooking process.  We soaked the beans all day rather than overnight (there were a couple beans in my meal that were’t all the way done – I think I’ll give them extra soaking time next time.)  We used the IP setting for stew for 40 minutes and then did the quick release.

Thanks for stopping by!  I hope you’re having a great day.