California Baked Beans

Ingredients

• one quart navy beans
• season to taste with salt
• a pinch of mustard
• one tablespoon butter
• three tablespoons rich cream
• little molasses if liked
• One quart tomatoes
• one small clove garlic
• one green pepper
• one slice ham chopped fine

Method

1. 1

   Soak beans overnight, drain, and cook until very soft.

2. 2

   Mash and sieve beans, season with salt, mustard, butter, cream, and molasses.

3. 3

   Spread in a large pan, bake until golden brown.

4. 4

   Serve with sauce made from tomatoes, garlic, green pepper, and ham, simmered and thickened with breadcrumbs.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 155. The excerpt below is the record exactly as published.

CALIFORNIA BAKED BEANS (original). Emilia Lundberg, 2400 South Flower street, Los Angeles — Soak over night in cold water one quart navy beans; in the morning drain, add fresh water and cook until beans are very soft; have very little water left when they have finished cooking. Mash and turn beans through a sieve. Sea- son to taste with salt, a pinch of mustard, one tablespoon butter and three tablespoons rich cream, also little molasses if liked. Spread evenly in a large pan. Set on top grate of oven until they have become golden brown on top. Serve in baking dish with a sauce made of the following ingredients; One quart tomatoes, one small clove garlic, one green pepper, one slice ham chopped fine

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