Fry Bread and Beans A family Tradition
Posted by admin in Beans, Breads, Family Recipes, frugal, keeping warm
I remember being super excited when my Father in law was willing to tell me how to make this recipe. Though I can’t honestly say that mine tastes as good as his, I do strive to get it as close as humanly possible. My husband’s father was Native American and the recipe is from his childhood. Its a favorite at our family gatherings.
2lb red beans
1/2 lb bacon
12-16 cups water
If you don’t know how to cook beans the easiest way to go about it is to pick through the beans to make sure they are not broken, old, or have rocks in them. (You’d be amazed how many times I’ve found rocks, particularly in black beans) Next you want to soak the beans over night in lots of water. I usually just set them on the counter. My parents always put them in the fridge. I personally find that unnecessary and that it takes up valuable space. I buy allot of things like eggs, cheese, fruit, veg, and what not in bulk. Mostly because of all the baking I do. Beans just don’t take priority when there are 7 dozen eggs vying for space. And, I’m off my little tangent.
The next morning you’ll want to drain the water. I do this cause I don’t rinse the beans before putting them in there and you want want to be eating dirt, grit or dust. (There’s a mental image for you, lol) Then you’ll want to put them into the LARGE pot you have on hand. Stock pots work great!! Next throw in the bacon. No need to chop it. My FIL never chopped his so I don’t chop mine. 
See how that works?
Easy peasy right? Next, water.
Aren’t those beans pretty? Now cover and add heat!
Low temp don’t worry it will most definitely get hot enough. I find the the cover makes so that the water does evaporate so quickly. Let it be and cook 4-6 hours.
To be perfectly honest, the crockpot is even better cause there’s no work, watching, chances of scorching if you get busy and forget about it… that is low for 6-8 hours high for 4-6.
For those of us lucky enough to have a fabulous electric pressure cooker I usually halve the recipe, cook on high pressure for 30 minutes with natural release.
Eventually you will have this…
Now, I don’t salt these. I put a shaker on the table because everyone is different in their tastes and sodium in takes.
Now fry bread is exactly how it sounds!
Take your favorite bread dough recipe which I will post mine later. (My data base seems to be down at the moment.) You will want to use a “white flour, yeast” bread dough. Please don’t use a biscuit dough. That is not fry bread. That is a hoe cake! Now I’m not “hating” on hoe cakes. They are quite delicious and if you want one of the most melt in your mouth recipes you want to head over to Southern Plate for Christy Jordan’s recipe, but hoe cakes and fry bread are not the same.
Another thing, wheat flour recipes don’t fry and taste right. I’ve tried. Trust me. Before I forget, you might want to start heating around 2 inches of oil in your frying pan. The temp takes… adjusting. You want the oil hot, but not too hot. If the dough cooks too quick it is left raw in the middle (not good eating) and if it doesn’t cook quickly enough the dough gets saturated in the oil. (again not good eating) I usually take itsy bitsy pieces and drop them in the oil, in seconds it should start to bubble around the dough, then it will float up. If it sinks and stays there your oil isn’t hot enough.
Now, your bread dough. You want to pull off a decent handful.
About like that. Next you want to roll it flat.
And cut it into strips
And then carefully place them in the hot oil. They should bubble at the edges, float and puff up.
It should take a couple minutes. They will turn a golden brown and then you want to flip them. I use a pair of tongs.
I usually take a cookie sheet, place paper towels on it and then a cooling rack on top of that. They don’t usually get to cool. The family usually takes to them as soon as they come out of the pan. ~_^