This is a great recipe to use up every last bit of a ham when you have already eaten all you can from off the bone. My mom taught me to use everything so I just love this tasty recipe that accomplishes that. This recipe is so cheap yet extremely tasty!
Leftover ham bone
1 small bag dry pinto beans
1/2 c. pomegranate juice
Real Salt to taste
*Cover beans with water in a crockpot and soak them overnight. The following morning add the ham bone, onion and a little more water to cover the beans. Cook on low 6-8 hrs. making sure to add the pomegranate juice half way through cooking. Ladle out 1-2 c. beans and puree to add back and thicken the soup. Remove bone and take off all the ham you can get and chop or shred it and put it back into the soup. Salt to taste and enjoy! 🙂