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Dried Beans Sauté

11/2 tablespoons butter or drippings 1/2 tablespoon salt 1/4 teaspoon pepper Soak the beans and cook them until tender but not broken; then drain off the water and save it for soup. Put the butter or savory drippings in a pan over the fire and when hot put in the drained beans which have been seasoned. Cook over a hot fire for fifteen minutes, frequently turning the beans with a fork; then cover and let them cook for half an hour where they will not burn. If desired moist, a half cup of stock, milk or water may be added before putting them to cook for the last half hour. 2 cups pink beans 6 cups water 1 small onion