Texan here. Thereโs always either baked beans, black beans, or refried beans at the cookout depending on who is around.
A lot of TexMex and Mexican food is accompanied by rice and refried beans.
Cajun food is big on red beans and rice.
What about churro beans?? Even though theyโll never surpass baked beans+Brunswick stew with BBQ for me, I was very pleasantly surprised by the difference in BBQ culture there and very much loved my churro beans ๐
Charro beans? They were around, but when we had pinto beans my granny always refried them.
You must be from out east. Yโall have some tasty pork out that way! Iโve lived all over, and a buddy of mine who is also into cooking outdoors has also lived everywhere (partly military, partly just wanting a change of scenery). We brought back recipes and techniques from all over the US plus Kenya and Korea and have shared that with each other so that we can both enjoy the best from everywhere and mix and match whatever we want.
I love both the variation and the similarities that tie it all together. I also love the comradery that seems to be a part of all the barbecue cultures. Itโs not just cooking. Itโs an event where friends, family, neighbors, and communities can get together.
I donโt really eat them (texture issues), but they were everywhere when weโd cook outdoors. Grilling or barbecuing.
Usually the menu was brisket (burgers or steaks if we were grilling), sausages, greens, tater salad, mac and cheese, and beans. Sometimes weโd have chicken or ribs because I grew up kind of between the Central Texas and East Texas barbecuing traditions. But there was always at least one bean side unless someone decided to do black eyed peas instead. And more often than not it was refried beans because my granny always had a mess of pinto beans running around.
I hate Texasโ politics, but as a big boy from the Midwest, I have to give your state respect for itโs food. Good food in large portions, what more could I ask for?
