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1 lb. pinto beans
5 c. water
4 slices thick sliced pork

Wash and pick beans thoroughly. Put into pot with
water. Cover with a tight fitting lid. Bring to boil. Lower
heat to simmer and let simmer 2 1/2 to 3 hours. Juice should
be a little thick. If not thick enough, remove 1 cup beans
from pot; mash with fork and return to pot. Beans should be
tender to the touch of a fork. Serves 4 to 6.

Use 3 ham hocks or 1 1/2-inch slice of ham or leftover
ham from a baked ham. Cook as before.
Serve both of the mixtures of Pinto Beans with chopped
onion and cornbread.

After the beans are a day old, put leftovers in a heavy
skillet to which 2 tablespoons fat have been added and heated.
Stir often to prevent sticking. Fry for about 10 minutes and
serve with chopped onions.

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