My mom’s ham and beans are my favorite! One of my favorite things about having ham and beans is the left over cornbread. Dinner, ham and beans. Breakfast, cornbread and milk eaten with a spoon! I highly suggest you give both of these a try!
2.5 pounds of diced ham
1 ham hock or ham bone
3 cups of dry pinto beans (these will need to soak overnight)
3 - 32 oz containers of vegetable stock
2 sweet onions, diced
5-6 cloves garlic
2 tbs olive oil
Salt, pepper and paprika to taste
Cook the onions and garlic in the olive oil over medium heat. Once onions are translucent, dump into a large crock pot. Add the ham, beans, hock, seasonings and vegetable stock. Stir, cover and cook on low for 7-8 hours. Serve with sweet cornbread.