2 cups pinto beans
2 smoked ham hocks about 1 to 1 1/2 pounds each
1/4 cup or more if desired, chopped white onion
1/8 teaspoon minced garlic
salt and pepper to taste
Sort and rinse beans well. Soak in 6 cups of water in fridge overnight or use the quick cook method on back of bag. Drain off water and add 6 cups fresh cold water when putting into crockpot, set on high. Add onion, garlic, salt and pepper then stir well. Add ham hocks on top and cover with lid. Turn hocks over at least once while cooking and give it a good stir. About 30 minutes before it's done, take out hocks, let cool slightly and pull of as much ham as you can with a knife and fork, then add ham back to pot and reseason if needed. Serve with cornbread.
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