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We love pinto beans and cornbread. In fact, we love most beans just about any way you “fix” them. Pinto beans and dumplings is a favorite with my family and a change from just the plain pintos. If I have leftover beans, I might add these the second day. This is an old fashioned way of making pinto beans and dumplings. My mother used to make these for our family when I was growing up.1 (1 pound) package dried pinto beans 1 ham hock or some kind of seasoning meat. Soak and prepare beans according to directions on package adding salt to taste once beans are cooked. (Do not add salt during cooking, it makes the beans tough) Dumplings 2 cups self-rising flour 1/4 cup shortening 3/4 cup boiling water In a bowl, cut shortening into flour, add boiling water until you can make dough into a ball. Pinch off several pieces and drop into boiling bean broth replacing lid each time for about 30 seconds until dumplings are all added to beans. Cook about 10 minutes. Serve with cornbread muffins. Enjoy! If you like this recipe, you might also like my recipe for Ham and Dumplings. Don’t Forget to Pin Pinto Beans and Dumplings! Feel free to “share” by clicking on the Facebook, Pinterest or Twitter icons below. You can print by clicking on the green printer icon below. © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.