Family memories and a pot of beans

     Tomorrow evening the family--all six of us--will sit down at the dinner table for a last meal together...at least our last for a while. Lindsay will be heading back to her senior year of college after the holiday break and Curtis will begin two years of missionary service.  It seems essential that we have just the right food for this moment.  Warm, comforting, and fun food that will bring us together and make us want to linger at the dinner table just a little longer.  In fact, it was Lindsay who asked the question earlier today, "What are we going to have for our last meal tomorrow?"  I did a quick mental rundown of the family favorites and announced with nods of approval, "Navajo tacos!"

     I pulled out the plastic barrel of pinto beans from the pantry, scooped out a few cups, rinsed them off and let them to soak in the crockpot.  Tomorrow I will slow cook the beans with chopped onions, garlic and salt and set the frozen bread dough out to thaw.  The fry bread we'll make from the bread dough is a family affair with everyone flattening and stretching the dough into 8 or 9 inch circles and then frying them in hot canola oil.  The soft warm pieces of bread will hold a scrumptious blend of beans, tomato, avacado, black olives, cheese, lettuce and sour cream.  Even at this late hour, when I should be in bed, my mouth is watering in anticipation.
    
     Although children grow up and life takes them in different directions, somehow saying goodbye is made a little more bearable as we talk and laugh around a pot of beans and a stack of warm fry bread.

Getting Started--Soaking the Beans:

• Rinse 2 to 3 cups of pinto beans in a colander, discarding anything that is not a bean (little clods of dirt and small rocks are occassionally in with the beans).
• Put the beans in a large pot or slow cooker and cover with water (1 to 2 inches above the beans)
• Let beans soak overnight.
• When done soaking add enough water to cover the beans, if needed
• If using a slowcooker, turn it to the 'high' setting and cook until beans are soft--about 6 hours. 
• If cooking on the stovetop, on a high setting bring to a boil.  Lower the setting and simmer until the beans are soft--at least one hour.

Note:  Eliminate the above step completely by using canned pinto beans!

Navajo Tacos:

• About halfway through the cooking of the beans add 1 large chopped onion, 1 or 2 cloves of garlic and 1 to 2 tablespoons salt.
• Thaw 2 loaves of frozen bread dough as directed on the package.  Make sure you allow enough time for this as it takes several hours for it to thaw.  DON'T LET THE DOUGH RISE!
• Roll out golf ball size pieces of the dough into thin 8 to 9 inch circles.  You may need to use your hands to stretch the dough out to the size you want. 
• Fry the dough circles in hot oil until golden brown and drain on paper towels.
• Build your taco on the fry bread with any combination of  beans, chopped onion, chopped tomato, avacado, sliced black olives, salsa, grated cheddar cheese, lettuce, and sour cream.