There is a lot of folklore behind the genesis of fry bread and how it came to be not only a tasty and mostly modern staple food of indigenous Americans, but also a symbol of the realities of colonialism and its effects on these communities. There are lots of recipes and lots of reading with each one, and the way you prepare it leads you to try everyone’s variations until you find one that you personally love.
One of the best parts about making fry bread and beans — other than the quick and filling meal for one — is reading up on the backstory and traditions as you try out new variations. You can use nearly any beans and any broth, and the bread fries well in almost any fat. For this modern version, I’ve included cannabis-infused olive oil.
Fry Bread and cannabeans