I grew up on Beans and Taters and would have gone without many times if it had not been for Beans and Taters and Cornbread. The same could be said for the old breakfast standby that we survived on (Biscuits and Gravy) and you never heard a complaint. Back in the Carter years when work was so bad that hardly anyone worked a full week it was hard to pay the bills, so I learned to do as my Mom did and buy the basics, dried beans, taters, cornmeal, flour and milk and got by the same way we had when I was a kid. Having said that it is to my own shock and dismay that I say serving them on Tostadas Shells is even better than cornbread. I want to call it Rednecked Mexican Beans and Taters.
Easy and Cheap and as you can see in the picture, there is really nothing to it. I went with 3 layers, beans on all 3 layers and the fried taters on top of the last layer of beans (I added onions with the potatoes after they started browning). The only advise to making this the best it can be is about the beans...canned will work but cooked from scratch will be better. They need to have some broth or water added and before serving use the back of a spoon to mash about half of them and continue cooking till the broth is absorbed.
On a side note: have you ever looked up the definition in websters for a redneck? I take offense at that entry in websters.
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