2 c. dried red beans
5 c. water
2 tbsp. bacon drippings
1/2 lb. ham or pickled pork
2 onions, chopped
2 cloves garlic, chopped
1 tsp. salt
1/2 tsp. pepper
Dash cayenne

Wash beans and soak in water overnight. Heat drippings in pressure saucepan; add meat and brown slowly on both sides. Stir in onions and garlic; saute for 6 minutes. Add remaining ingredients and bring to a boil. Stir, cover; cook at 15 pounds pressure for 40 minutes. When the pressure returns to zero (follow directions of manufacturer) remove cover. The beans will be cooked; however there will be an excess amount of water. For thick, creamy beans remove cover and cook 20 minutes longer over very low heat. Stir frequently and mash lightly with spoon. Yield: 6 servings.