Not quick, but filling...
Ham and Pinto beans.
Soak a pound of pintos overnight.
Next day, drain and rinse and put in a large pot. Add enough broth (chicken, beef, veggie, etc.) to cover by an inch or so. Bring to a boil then immediately reduce the heat to a simmer. You're going to be simmering these for a long time, 4 to 6 hours. Also add about 2 t of salt.
Sweat finely chopped onion, shallots, carrots, celery (if you want), garlic, peppers, basically anything you want, over low heat with a bit of oil and salt. When they turn translucent, after maybe 30 minutes, and have softened, dump in with the beans. Stir.
Let simmer for an hour, stirring occasionally and checking to see how soft the beans are getting and making sure that the broth is still OK. The idea is to start reducing the broth to a sauce, but you don't want to do it too quickly.
Add more salt, if necessary (be carefully, I've found out the hard way it is VERY easy to oversalt beans), a couple of bay leaves, oregano, basil, black pepper, anything else that you want. Mtnbkr gave me some stuff called Pinto Bean Seasoning that has chili powder, cumin, and other spices. That works.
An hour or two before you think they're done, chop up and add a pound or so of smoked ham.
Basically that's it. I made a pot a couple of weekends ago and loved them. I'm going to make a pot tomorrow for lunches in the coming weeks. It's really good stuff served with hot sauce, cheese, and sour cream. Essentially like chili, but none of the tomato sauce.