Indian Fry Bread And Beans

Course : Curry
Serves: 1
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1 pound bag of dried pinto beans
1 recipe for fry bread -- *see below
1 package cheese -- grated
1 medium cabbage -- sliced or lettuce -- shredded
2 medium tomatoes -- diced
1 medium Onions -- diced
1 can black olives
1 Cup sour cream

Preparation / Directions:

First, cook the beans. I add some dried onion flakes, coarse pepper, Chile 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.

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