Instructions: First, cook the pinto beans. Add some flavoring at the end of cooking if desired.

Make the Fry Bread: Combine dry ingredients. Add shortening and rub into flour mixture with hands or use a pastry cutter, cut in until well broken up and combined. Pour boiling water into the flour mixture all at once, mixing with fork until mixture forms a ball. If the mixture is too dry, add very hot tap water 1 tablespoon at a time. If its too wet, add a little flour at a time and knead in. As soon as a ball is formed, cover with plastic wrap and allow to rest at room temperature for at least 45 minutes. Pull off pieces of dough the size of a lime and sprinkle with flour. On a floured board with floured hands and a rolling pin, flatten out the dough into a 5 or 6 inch circle. Poke a small hole in the center with a finger or chop stick or something at allow bread to fry evenly. Add disc to the hot oil (about 375 F) and fry for about 2 minutes on each side. Bread will puff up and bubble. Repeat with each remaining ball of dough.

To assemble, place a piece of bread on each plate, cover with beans and toppings of choice.

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