This creation is not my own, though I am happy to show off my mother's dish she completed. Included with this post there will be suggested sides as well, with their designated materials and ingredients. When completing this recipe keep in mind it does take approximately 4 hours to complete all food shown.

Ingredients Needed: 

(Soup Bean ingredients)

1-2 Pound Pag of Pinto Beans

3/4 pot of water

Chopped Fatback or substitute with either bacon or pork chops as shown in the image. 

Salt

Pepper

(Porkchops)

5 pork chops

Garlic powder

Salt 

Pepper

(Fried Potatoes)

1.5-3 pound bag of golden/russet potatoes

Butter

Salt 

Pepper

(Cornbread)

2 Cups of Cornmeal

1 Egg

Dash of Sugar

1 cup of Crisco

Butter

Directions on cooking Soup Beans: 

1.) Begin by filling your stockpot/instant pot 3/4 full of water, this will allow enough broth to be made and develop through the pinto beans to allow extra flavor. Continue by putting in your pinto beans followed by the chopped fatback or meat substitution. 

2.) If you proceed by putting beans in a stock pot leave on medium-high heat and stir occasionally. The way to know when your soup beans are done is by checking to see if they are completely light brown and soft when cutting through one. If using an Instant Pot simply input your estimated time of 4 hours. Then allow to cook completely through until time is up, and then proceed to let out all steam from beans. 

Directions on seasoning pork chops: 

*These directions are to only be followed if you choose this as a fatback substitution.*

1.) Put your pork chops into a container. 

2.) Lightly season them with garlic powder, salt, and pepper. 

3.) Flip them over and repeat step #2.

4.) Place into the fridge and allow them to marinate with seasonings for approximately 30 minutes. 

Directions on cooking Cornbread:

1.) Preheat your oven to 400 degrees.

2.)  Combine cornmeal, milk, egg, sugar, salt, and pepper into a bowl and mix well, but not too much seeing as if you do then air will be released and it will prevent your cornbread from rising. Next, in your cast iron skillet/Bundt pan add in your 1 cup of Crisco and then melt in your preheated oven for approximately 10 minutes. Once melted remove from oven. 

3.) Once you remove the skillet/pan from the oven you then need to continue by adding in corn meal mixture immediately after, once you do this the mixture will begin to harden creating your base. Allow to bake for a continuing amount of time 22.5 minutes.

4.) Remove cornbread from the oven and spread butter over it evenly, then slice and enjoy with the meal. 

Directions on making Fried Potatoes:

1.) Start by washing off all potatoes you intend on using. If you russet potatoes you will need to wash and continue to peel. If using golden potatoes peeling is not required. 

2.) If using Russet potatoes wash, peel, slice evenly, and place in a bowl of cold water. This will allow then oxygen to remain with potatoes allowing them to not turn color as they are fried. Suing golden potatoes follow the steps of washing and slicing evenly and then place in a bowl of cold water as well. 

3.)  Once you are ready to start frying your potatoes, drain all water from the bowl, use paper towels and damp water off. then proceed by adding in Vegetable/Cooking Oil to the pan and allow it to warm up. Once warmed up proceed on adding small amounts of potatoes in gently as well as carefully. You will know your potatoes are cooked through once one potato slice is easy to cut through. As you complete frying them add to a serving bowl, stir in butter and it will melt around the potatoes, creating a more savory taste. Once completely done season with salt and pepper to your liking. 

I hope you enjoy this recipe you western/country folk, it is certainly a favorite of my family, and it is good to reheat it back on the stove and enjoy it again the next day. If you use this recipe please let me know in the review sections and give your rating on how the food was!