2 1/2 c. dry pinto beans
10 c. water
4 oz. salt pork, diced (1 c.)
1 c. chopped onion
1 clove garlic, minced
1 1/2 tsp. salt
1 tsp. chili powder
Dash pepper
Tamale dumplings

Rinse pinto beans. Place in large saucepan and add water. Soak overnight. (Or, bring beans to boiling; reduce heat and simmer 2 minutes. Remove from heat. Cover; let stand 1 hour. Do not drain. Add salt pork, chopped onion, garlic, salt, chili powder, and pepper to the beans. Bring to boiling. Reduce heat and simmer, covered, for 1 hour. Remove 1 cup of bean liquid; set aside to cool. Continue cooking beans 1 1/2 to 2 hours or until tender.

Meanwhile, prepare the Tamale Dumplings. When beans are tender, mash beans slightly and stir in remainder of meat from dumplings. Drop Tamale Dumplings into simmering beans. Cover tightly; cook 30 minutes more. Serve in soup bowls. Makes 6 to 8 servings.

TAMALE DUMPLINGS: In skillet cook 1/2 pound ground beef and 1/4 cup chopped onion until meat is browned and onion is tender. Drain off the excess fat. Stir in 2 teaspoons chili powder, 1/4 teaspoon salt, and dash pepper. Set aside to cool. In bowl combine 1 1/2 cups yellow cornmeal, 3/4 cup all purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, and 1 teaspoon sugar. Add the 1 cup cooled bean liquid, stirring until mixture is combined.

Divide the cornmeal mixture into 16 portions. With lightly floured hands, shape each portion around a teaspoonful of meat mixture to form a ball. (Stir remaining meat into beans).