hamhocks and beans

ingredients:
2 cups dried pinto beans
(soaked for at least 12 hours in lots of cool water and a couple of tbsp raw apple cider vinegar.  while soaking is optional, this helps break down some of the phytates that five lots of people gas.  be sure to rinse them well after soaking to get rid of all of it.  better digestion = better nutrition too.)
1 ham hock (optional, but so worth it!!!)
4-6 ounces smoked deli ham or cubed ham roast finely diced
2-4 tbsp tomato paste, or one 8 ounce can tomato sauce
1-3 tsp sea salt to taste (at the the very end) 

instructions:
1.  place your beans in a large bowl, cover with at least 2" of water, 2 tbsp raw apple cider vinegar, lemon juice, or kefir.
2.  soak beans overnight or about 12 hours.
3.  drain and thoroughly rinse the beans.
4.  place in an instant pot or other pressure cooker along with the ham hock.  cover with at least 2" of water (more is okay).
5.  in an instant pot, use the Manual button and select 20 minutes.  remove from heat and wait for the pressure to come down naturally , or do a quick release as preferred.  the beans continue to cook in the next step.
6.  without draining the water (or adding more if you need to), mix in the pepper, onion, and ham and simmer, uncovered for 1-3 (or more) hours, or until most of the water is evaporated and the beans are melt-in-your-mouth tender.  in the instant pot, hit the adjust button and use the low saute feature.  keep careful watch on your water level, and add more if you need to.
7.  stir in the tomato paste or sauce.
8.  add sea salt to taste.

ham salad filling

1 cup ground cooked ham
1/3 cup finely chopped celery
2 tbsp drained pickle relish
1/4 cup mayonniase
1/2 tsp prepared horseradish 

ham salad filling

1 c. ground cooked ham

1/3 c. finely chopped celery

2 tbsp. drained pickled relish

1/4 c. mayo

1/2 tsp. prepared horseradish

mix ingredients.  serve on rolls. 

(recipe also works well without the celery and horseradish.)

*original recipe from mom