Beans Mexican

Ingredients

• 2 cups pink beans
• 6 cups water
• 1 small onion
• 1 tablespoon drippings
• 1 chile pepper
• Salt

Method

1. 1

   Wash the beans and soak them in the water overnight.

2. 2

   In the morning, add the onion; boil gently until soft; then drain, saving the water.

3. 3

   Put the grease in a large skillet; when sizzling hot, add the drained beans and stir thoroughly until each bean seems to have a coating of the fat and begins to burst.

4. 4

   Add one cup of the water in which the beans were boiled; gently crush a few of the beans to thicken it; add the remainder of the water, salt to taste, and the finely chopped chile pepper.

5. 5

   Simmer until the beans are almost dry and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 52. The excerpt below is the record exactly as published.

BEANS MEXICAN 2 cups pink beans 1 tablespoon drippings 6 cups water 1 chile pepper 1 small onion Salt

Cook this with the app: pantry check, scaling, and the assistant.