1 c. mashed pinto beans
1/2 lb. sausage meat
1/2 c. minced onion
2 tbsp. butter
1 tsp. dried sage
1 1/2 tsp. pepper
1 c. hot bean juice
2 c. lightly packed pinto bread crumbs from day old toasted

Melt butter in a skillet, sauté onion and sausage together until onion is tender and sausage is cooked.

Meanwhile, mash beans, heat bean juice, add salt and pepper, sage. Toss all together and stuff chicken and brush with butter. Roast in oven for 45 minutes per pound or until done at 325°F.

CRUSTY PINTO BEAN BREAD:

2 pkg. active dry yeast
1 1/4 c. lukewarm bean juice
1/2 c. lukewarm water
1/2 c. condensed milk
1 c. mashed pinto beans
1 tbsp. salt
2 tbsp. shortening
6 or 7 c. all-purpose flour, sifted
2 tbsp. sugar
onion or garlic salt may be added (optional)

Soften the yeast in lukewarm water. Heat bean juice in large pan, add milk, oil, salt, sugar, mashed beans and 2 or 3 cups flour. Beat with mixer until smooth. Next add softened yeast and more flour until dough is easily handled. Turn out on floured board and knead until smooth and satiny. Place in greased pan and let rise in warm place until doubled in bulk.

Punch down and let rise again. Cut dough into loaf sizes, shape and place in greased baking pans. Let rise again and bake 40 to 45 minutes or until done in a 375°F oven. For extra crust of bread bake in 2 (1 pound) coffee cans.