I'm back to share how I made mine.
They are what I call a "Home Grown Recipe" as it can be completely homegrown, other than the tiny bit of brown sugar I used. Although I may attempt this with sorghum molasses in place of brown sugar, but Hubby may say "don't mess with this recipe!" We have been growing pinto beans for a few years now, but we don't grow enough I think. Anyway, here is how I made them, and Hubby absolutely raved over them. I am pretty sure I got the "southern" part of it down right.
Home Grown Soup Beans
1 lb. pinto beans, organic,
ham bone (I keep ham bones in the freezer after baking a ham)
Later you'll need
home canned herbed tomato sauce ( I can the Ball recipe)
Rinse and soak pinto beans over night. In the morning, drain, and rinse beans. Now, at this point, you can cut any small bits of ham off the bone and place back in the refrigerator until soup is done. My bone had about zero meat on it, however the soup still tasted wonderful.
Wrap the bone in cheesecloth and tie with food grade string. Place bone in center of crock pot. Pour in pinto beans, add enough water to cover beans about 1 inch.
Cook on high all day. About 7 hours later remove bone. Add in any ham bits, about 1/3 of a pint of home canned (herbed) tomato sauce, and 1 Tbsp. brown sugar. and 1 tsp. salt. Cook 1 more hour. Serve with corn bread. I love buttermilk corn bread.
I am down to my last two ham bones now. I've lucky to get them from family members too.
I didn't have enough on the plant to dry any last summer. It makes me wonder if having it on hand for highly stressful situations, if the capsules would be more efficient.