Ingrients & Directions


1 lb Bag of dried pinto beans
1 Recipe for fry bread; *see
-below

TOPPINGS
Cheese; grated
Cabbage; sliced -or-
Lettuce; shredded
Tomatoes; diced
Onions; diced
Black olives
Sour cream

First, cook the beans. I add some dried onion flakes, coarse pepper, chili
powder, garlic powder, and salt at the end of cooking.

Fry Bread 2 cups flour 1 Tablespoon baking powder 1 teaspoon salt 1
Tablespoon shortening 1 Cup boiling water 2 cups of vegetable oil for
frying

Combine dry ingredients Add shortening and rub into flour mixture with
hands or use pastry cutter, cut in until well broken up and combined. Pour
boiling water into the flour mixture all at once, mixing with fork until
mixture forms a ball. If the mixture is too dry, add very hot tap water 1
Tablespoon at a time. If its too wet, add a little flour at a time and
knead in. As soon as a ball is formed, cover with plastic wrap and allow to
rest at room temp for at least 45 minutes. Pull off pieces of dough the
size of a lime and sprinkle with flour, on a floured board with floured
hands and a rolling pin, flatten out the dough into a 5 or six inch circle.
Poke a small hole in the center with a finger or chop stick or something to
allow bread to fry evenly. Add disc to the hot oil (about 375 degrees) and
fry for about 2 minutes on each side. Bread will puff up and bubble. Repeat
with each remaining ball of dough. To assemble, place a piece of bread on
each plate, cover with beans, and toppings of choice.

Orginal post by MSTRCOOK@aol.com on 9 Nov 1997 20:03:57 -0700,
Yields
1 Servings