Rinse and sort pinto beans. Place in large bowl and add water until beans are covered 8 cm deep. Soak overnight. Next morning, place ham bone and soaked, drained beans in crockpot; add water to cover. Cook on High for 6 to 8 hours, until beans are tender and meat has separated from bone. Carefully remove ham bones and fat, returning slivers of meat to beans; season to taste.

Serve with cornbread and green salad.