Hi, Sam. Yes, it was great to meet you in Lubbock. Thanks for asking about the Carne Con Chile accompaniments. The beans are boiled with onion and garlic and bacon, recipe here (Leave OUT the beer and the vegetables and cilantro at the end):https://adansblog.com/frijoles-borrachos-frijoles-charros-drunken-beans-charro-beans/. The potatoes are a nice twist that was concocted when I was in the kitchen, by Chef John Ventura who is the Chef at Texas Tech University Top Tier Catering. It’s potatoes puréed with a bit of shredded cheddar cheese and a bit of puréed roasted green chiles, either Poblano or Anaheim. It is the puréed version (leave out onions) of my “Papas Con Rajas” here: https://adansblog.com/poblano-chile-potatoes-papas-con-rajas/ If you’d like to use Anaheim, here’s how to roast and peel them: https://adansblog.com/roasted-anaheim-corn-tortillas-tacos/

You don’t want to overly mash the potatoes because they will become pasty.
Hope this helps. Please let me know how your dinner turns out.