Proceedings
Cook the beans previously left to soak. Cook the potatoes in a copper pot. Strain the beans and the potatoes in a vegetable mill cook them together in the pot, add salt and the sauce of the onions fried with the bacon fat (or butter or bacon) previously cooked. Mix vigorously for about 10 minutes until it reaches a firm consiistency. So pour all in a chopper board. It can be eaten both hot or cold.
Notes: "Pendolon" is an old Lamon dish beans and potatoes based. There are several reasons for its name: from "pendola" (a wooden wedge), since it was cut into pieces of a similar shape, or from "pendolar" (to dangle) since it was put in the sheperds' sleeves, closed with a string so that it dangled from the shoulders while they walked.
