Texian Stomping Grounds Page: 54
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TEXIAN STOMPING GROUNDS
cook to carry along. The cow ranch in the Southwest would
soon go out of business without a supply of the frijole, no doubt.
Usually the frijole is the main part of the meal and is one
of the main items on the list of staple supplies in the Southwest.
Out in the Highland Hereford country, however, the lowly
frijole has even been elevated to the list of sweets and has been
placed last on the menu as a dessert. One master at the art of
cooking for the cow camps, in order to provide a variety of food,
devised "frijole pie." Here it is:
Beat two eggs with a cup of molasses, a half-cup of brown
sugar, and with this mix enough beans sufficient to fill a deep
Although the people in Texas consume quantities of the
frijole, we don't produce them to any great extent. In the south-
west portion of Texas beans are raised and dried for home con-
sumption but only a small amount is produced in the state for
marketing. Texas imports the frijole from other states in the
Southwest. Since 1917, dry beans have been exported from the
United States in considerable quantities and thousands of acres
are annually planted to this crop. Texas is not listed as one of
the producing states, according to reports of the United States
Department of Agriculture. Idaho, Colorado, New Mexico, and
California are the principal areas for producing the frijole. Per-
haps the groceryman's sign, "10 lbs. frijoles .33" is an explanation
of why Texas buys beans and raises goats, sheep, cattle, hogs, and
In 1932, the number of acres of dry beans harvested in the
United States amounted to 1,348,000; and 10,095,000 bags of 100
pounds each were produced. The producers received an average
of $1.73 per bag or only 1.73 cents per pound.
Although Texas does not rank high in the production of
frijoles for the market, the state does produce quite a bit of sea-
soning to add to the frijole pot. Texas is second among the
states of the United States in the production of garlic, with an
annual average of more than 2,000,000 pounds since 1932. This
brings in a revenue of approximately $65,000 to the farmers
of the state each year.
We have attempted to show that the frijole has entered into
the history of the great Southwest, that it has been and is today
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Dobie, J. Frank (James Frank), 1888-1964. Texian Stomping Grounds, book, 1941; Dallas, Texas. (texashistory.unt.edu/ark:/67531/metadc67663/m1/62/: accessed August 17, 2017), University of North Texas Libraries, The Portal to Texas History, texashistory.unt.edu; crediting UNT Press.