While at Ed Lester’s Farm, I noticed these baskets of pinto beans. We grew snap beans and purple hull peas in my family’s garden but never pintos. I figured it was not that much trouble to shell them since it had been only about three decades since I shelled fresh peas. You never forget how. So we bought two pounds of these. I sat down, and it took about an hour to unzip them. I fried three slices of thick bacon in the pot, poured in some chicken stock, and dumped in the beans and some purple onions. We cooked it for a couple of hours on low, and Kathy Carter made us some jalapeno cornbread, and that was our supper. Not vegetarian, but some dang good vegetables.