1 lb. pkg. pinto beans
Chunk of salt pork or 2 ham hocks or bacon grease
Water
Salt to taste

Cook beans according to package directions, cooking with piece of meat or bacon grease. Cook with quite a bit of water. When beans are tender, drain most of liquid into a large kettle. Bring to a boil and add dumplings. Cook 15 minutes or until dumplings are done (low heat). Season with black pepper and serve, beans in one bowl and dumplings in another. Don't mix them.

(Meal #2) BEAN CAKES:

2 c. cooked pinto beans (leftover from day before)
1 sm. onion, chopped fine
1/2 c. self-rising flour
Pepper to taste
Oil

In medium size bowl, mash beans coarsely with potato masher. Add remaining ingredients except oil and mix well. It will be very stiff. Begin heating oil (about 1/4 inch deep) in skillet over medium heat. Working quickly, dip palms of your hands in cold water to moisten; place a heaping tablespoonful of bean mixture in one hand. Using both hands, shape into a round or oval shaped cake (about 1/2 inch thick). Immediately place cakes in hot oil; fry slowly, over medium heat until brown on one side. Turn carefully and cook other side. Drain on paper towels. Makes 6 cakes. NOTE: For variety, try adding a little chow- chow to mixture.

(Meal #3) FRIED BEANS:

Leftover pinto beans
Bacon grease
Pepper

Put enough bacon grease to cover bottom of iron skillet. Add pinto beans and pepper generously. Heat to boiling. (Do not add any water unless beans have no liquid at all.) Reduce heat and simmer, stirring occasionally, until most of liquid is gone and a thick gravy remains. Serve hot, with fried potatoes and cornbread.