Beans Spanish

Ingredients

• i cups beans looked over and washed well
• a round spoonful of nice sweet lard
• salt and pepper to taste
• bury in the beans 1 chili pepper
• 1 large onion cut in halves
• 1 or 2 tomatoes

Method

1. 1

   Boil beans until skin cracks and tender.

2. 2

   Place in earthenware pot with lard, bean soup, salt, pepper, chili, onion, and tomatoes.

3. 3

   Bake until beans turn dark brown, stirring well.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 35. The excerpt below is the record exactly as published.

BEANS SPANISH— Mrs. Jas. W. Cochrane. Use small pink beans — i cups beans looked over and washed well — boil until skin cracks and beans seem tender, (do not over cook. Take large mouthed earthernware pot and in it place a round spoonful (large mixing spoon) of nice sweet lard. Pour In the beans, with suf- ficient ibean soup to come to top, salt and pepper to taste; bury in the beans 1 chili pepper, 1 large onion cut in halves audi 1 or 2 tomatoes

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