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1
Rinse pinto beans.
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2
Place in large saucepan and add in water.
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3
Soak overnight.
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4
(Or possibly, bring beans to boiling; reduce heat and simmer 2 min.
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5
Remove from heat.
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6
Cover; let stand 1 hour.
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7
Don't drain.
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8
Add in salt pork, minced onion, garlic, salt, chili pwdr, and pepper to the beans.
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9
Bring to boiling.
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10
Reduce heat and simmer, covered, for 1 hour.
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11
Remove 1 c. of bean liquid; set aside to cold.
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12
Continue cooking beans 1 1/2 to 2 hrs or possibly till tender.
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13
Meanwhile, prepare the Tamale Dumplings.
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14
When beans are tender, mash beans slightly and stir in remainder of meat from dumplings.
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15
Drop Tamale Dumplings into simmering beans.
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16
Cover tightly; cook 30 min more.
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17
Serve in soup bowls.
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18
TAMALE DUMPLINGS: In skillet cook 1/2 lb.
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19
grnd beef and 1/4 c. minced onion till meat is browned and onion is tender.
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20
Drain off the excess fat.
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21
Stir in 2 tsp.
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22
chili pwdr, 1/4 tsp.
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23
salt, and dash pepper.
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24
Set aside to cold.
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25
In bowl combine 1 1/2 c. yellow cornmeal, 3/4 c. all purpose flour, 2 tsp.
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26
baking pwdr, 1 tsp.
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27
salt, and 1 tsp.
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28
sugar.
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29
Add in the 1 c. cooled bean liquid, stirring till mix is combined.
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30
Divide the cornmeal mix into 16 portions.
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31
With lightly floured hands, shape each portion around a teaspoonful of meat mix to create a ball.
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32
(Stir remaining meat into beans).
