Crock Pot Pinto Beans and Ham with Maple Cornbread

The best part of holiday feasts, can be the multitude of recipes you can make with the leftovers. Last Easter, we had purchased a full sized spiral ham last and since there are only two of us, I knew we were going to be eating  the leftovers for quite awhile. My goal was to find enough varied recipes that will make the process enjoyable, rather than boring. We  carved it up, and separated into freezer bags, but I wanted to use the hambone first. We’d been given a large bag of pinto beans from a friend, and had been looking for recipes to help use them up — so it was a natural to pair those with two of them together.  As an accompaniment I made a pan of maple cornbread that turned out perfect! Here are both of the recipes, we're getting set to use them again as Easter rolls around again...Enjoy!

Crock Pot Pinto Beans and Ham

Soak 3 cups of pinto  beans overnight in enough water to cover them. Check to see if you need to add water, as the beans will absorb most of it.

In the morning rinse the beans and boil them in fresh water for 30 mins. Strain and add to the crock pot.

Add the hambone and 2 cups (give or take) of chopped ham.

Add:

1 large green pepper, chopped
1 large onion, chopped
3 cloves of crushed garlic
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano

Add enough water to cover. Cook for 9-11 hours on low, checking water levels occasionally and adding as needed.

Maple Cornbread 

Ingredients

1 cup flour
1 cup yellow cornmeal
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup maple syrup
6 tbsp butter, melted
2 eggs, beaten

Melt 2 tbsp of the butter in 8×8 pan.
Mix dry ingredients in one bowl, and remaining wet ingredients in another. Mix each well. Combine into one bowl. Pour into 8×8 greased pan. Bake for 20-25 minutes of 425 degrees.

*can be served as is, or with butter and maple syrup on top.  This recipe is a winner. You’ll be making it over and over again.