Taters with Beans
By bigridge
@bigridge (36)
United States
April 13, 2008 11:02am CST
How many of you out there eat fried spuds with your beans?
I fixed supper one evening this week and made ham and beans. With the beans, I made one of my fried potato recipes. As we were eating, my wife commented that she had never heard of serving fried taters with beans.
When I was growing up, I never had anything else with beans except cornbread. Even in the military, they served us fried spuds with our beans. It wasn't until I was in my mid 20's and driving truck that I discovered red beans and rice and rice served with ham and beans and these were both in the delta region of the country.
How about it? Am I the only guy that eats beans and taters?
1 person likes this
2 responses
@Ldyjarhead (10233)
• United States
13 Apr 08
I must admit that it didn't sound (or look!) too appetizing, but by the time we were done I changed my tune.
It was good!
You can take over the galley anytime ...
@Ldyjarhead (10233)
• United States
15 Apr 08
Oh?
If you keep posting you'll earn enough here to buy your own apron!
@bigridge (36)
• United States
15 Apr 08
Use enough potatoes to fill a large cast iron skillet after they are sliced. Dice up a really nice sized sweet onion. Dice up (into small pieces) a bell pepper. Actually I like to use two bell peppers but, some folks don't like that much. Chop a nice palm sized portion of chives and mix all these into a bowl stirring in two tablespoons of granulated sugar as you are mixing.
Preheat your cast iron skillet and enough peanut oil to cover the bottom of the skillet on a medium high setting. Add the mixed ingredients and stir lightly in the skillet for two or three minutes until the oil stops sizzling. Season to your own taste with sea salt, pepper and ground parsley flakes. Stir and thouroughly turn the mixture about every 10 minutes for 25 to 30 minutes until the potatoes take on a slightly crispy texture on the edges.
