1 pound dry pinto beans
Water
4 ounces fatback and/or ham
1 teaspoon bacon grease
Salt and pepper
Place the dry beans in a medium-size pot and cover with water. Allow the beans to soak for 1 hour. Discard all the beans that float to the top. Rinse the beans three times with cold water. Put the beans in a stockpot over medium heat and cover with water, at least 2 inches above the beans. Add the fatback or ham, bacon grease, and salt and pepper to taste. Cook the beans, stirring often, for 1½ to 2 hours. Always make sure the beans are covered with water, adding water if necessary. Cook the beans until the juices are thick and the beans are tender.
YIELD: 6 TO 8 SERVINGS