Tomís Beans†††† ††††††††††††††††††††††††††† Tom Helling
4 lb. Dry pinto beans†††††††††††††††† ††††††††††††††††††††††††††† 1 large onion
3 lb. Smoked ham shank†††††††† ††††††††††††††††††††††††††† 1 Tbsp. Salsa (or to taste)
Salt to Taste
Soak beans overnight in water.† Put beans in slow cooker and cover in water.† Add onion, chopped and any salt you think you need.† (Remember the ham will add salt).† Cook until soft, adding water as needed.† I give it at least 24 hours.† Add ham shank and let cook another 12 to 18 hours, until the meat falls off the bone.† Pull out all the bones you can, stir and let cook another 12 hours on low.† Add water as needed to keep it soft.† Serve hot with your favorite meal.† I use a straight habinero salsa where a little goes a long way.† You can always add more, but it is hard to take it away.