My own recipe.

cost: £1 serves: 2
use your leftover gammon from yesterday’s meal, or use bacon lardons if you want to make it any time

1 C cooked ham, cubed.
1 medium yellow onion
2 tins cannellini or great northern beans
2 C water
black pepper

Roughly chop the onion and sautee with the ham and a little butter until the onions are just tender.  Deglaze with a splash of water and dump into a slowcooker.  Add beans and water, and season with a pinch of salt and generous cracks of black pepper.  Cover and let simmer for several hours until the beans are tender and the soup has thickened, stirring occasionally.  If the soup becomes too thick, add additional water.

If your gammon or ham had a bone in it, you can use it in this soup.  Remove it just before serving.  Any bits of meat still clinging to the bone should be really easy to remove and add back to the soup.  This soup is amazing served on a cool, rainy day with  warm cornbread.