Tortellini loco
The first time I heard of a Tex-Italian tortellini dish, it was referenced on a restaurant menu that has a reputation for this type of fusion. It’s in Lubbock, and…
Pinto beans
Mexican bean salad, 1914 style
When you look at cookbooks from the early part of the nineteenth century, you’ll find extensive chapters on salads. Even though the books have been in print for over one hundred years, …
Tex-Mex enchilada beans
A few years ago, Deb Perelman of the Smitten Kitchen blog introduced the world to a dish she called pizza beans. It was a pan of beans baked with tomato…
Sunday pinto beans
Every Sunday afternoon, I make a pot of pinto beans. They’re nothing special, I just like to keep beans on hand for when I get a craving during the week….
Black-eyed pea cornbread
When my uncle gave me a bag of dried black-eyed peas he’d grown this summer, I mentioned that last year I’d made black-eyed pea tamales. Intrigued, he peppered me with…
Charro beans, South Texas style
My friend Rick was telling me about his mother’s charro beans, which were a dinnertime staple at his home when he was young. The pot began with cooked pinto beans…
Sopa Tarasca
When reading an old issue of Texas Highways, I came across a recipe for a dish called sopa Tarasca. It was a pureed bean soup that was topped with fried…
Seven-layer dip
Seven-layer dip is a Tex-Mex party classic that is composed of a stack of ingredients including beans, guacamole, salsa, and sour cream.
Frijoles especiales
If you are heading to South Padre Island, you will drive through Brownsville. This Valley town, which sits on both the Gulf of Mexico and the Mexican-American border forged by…
Frijoles de puerco
When it comes to comfort food, refried beans are at the top of my list. Ever since I could remember, they were my go-to, both when times were uncertain and…