Texian Stomping Grounds Page: 49
162 p. : ill. ; 24 cm.View a full description of this book.
Extracted Text
The following text was automatically extracted from the image on this page using optical character recognition software:
FRIJOLES
By Roy Holt
The ordinary lowly bean, or frijole, as it is called in the
Southwest, has had and still has no little prestige and mention
in the history and life of this section. It is to the Southwest what
blackeyed peas are to East Texas, rice is to Louisiana, hominy is
to Georgia, ham to Virginia, and baked beans to Boston. A man
in the Southwest does not merely say, "Let's go to dinner," but
most invitingly he drawls, "Well, it's about bean time," or "Let's
go get some beans." Beans, not bread, are the staff of life in this
section.
Beansl Beansl Red, white, pink, black, spotted, Lima, navy,
butter, wax, and Soy; or frijole colorado, frijole blanco, bayo
gordo, frijole negro, frijole rata-all offer a variety to the most
fastidious taste. Baked, boiled, stewed, steamed, and fried, they
offer a variety of culinary art. Chili pepper, garlic, and onion
add spice and flavor, if desirable. But of all beans, the red bean,
or the frijole, is the Southwest's own. It is the "West Texas
strawberry," or the "Pecos strawberry."
In the Southwest, beans are not merely "beans." They are
frijoles-pronounced fre-hol-es. In general usage this term is
applied to almost any variety of dried bean, which is a staple of
diet all over the Southwest and in Mexico. In almost any grocery
store in the Southwest and in Mexico, however, frijoles is the
term applied to a certain variety of the red bean which is grown
in Mexico, and along the Rio Grande in the United States and
in Colorado. Mexican stores and many American stores usually
carry only this variety of bean in stock because that is practically
the only variety demanded by the customers.
Webster states that "frijoles," or "frejols," are a cultivated
bean of the genus Phaseolus and are an important article of diet
among Spanish and American people. In actual usage in the
Southwest, all beans are not frijoles, and the buyer must know
the difference between the pinto, the red, and the brown beans
offered for sale.
The numerous varieties of beans, usually grouped under the
general term, frijole, in the Southwest, are handed down to us
Upcoming Pages
Here’s what’s next.
Search Inside
This book can be searched. Note: Results may vary based on the legibility of text within the document.
Related Items
Other items on this site that are directly related to the current book.
Texian Stomping Grounds (Book)
Collection containing sketches of post-war life in East Texas, including descriptions of early recreations and games, stories about Southern food and cooking, religious anecdotes, Negro folk tales, a first-hand account of a Negro folk play about the life of Christ, and other miscellaneous folklore. The index begins on page 159.
Relationship to this item: (Has Format)
Tools / Downloads
Get a copy of this page or view the extracted text.
Citing and Sharing
Basic information for referencing this web page. We also provide extended guidance on usage rights, references, copying or embedding.
Reference the current page of this Book.
Dobie, J. Frank (James Frank), 1888-1964. Texian Stomping Grounds, book, 1941; Dallas, Texas. (https://texashistory.unt.edu/ark:/67531/metadc67663/m1/57/: accessed March 28, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting UNT Press.