Frijoles

Ingredients

• a pint of small red Mexican beans
• two quarts of water
• two large tablespoonfuls of lard
• one large Spanish onion
• the inevitable garlic clove
• two Chili peppers
• five slices of bacon

Method

1. 1

   Cover beans with water and boil slowly.

2. 2

   Drain, cover with cold water, and boil again.

3. 3

   Add lard, onion, garlic, chili peppers, and bacon.

4. 4

   Cook until done.

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 38. The excerpt below is the record exactly as published.

frijoles. Their cooking takes time — but one is well repaid. A pint of small red Mexican beans will be sufficient. Cover with two quarts of water and boil slowly. Drain them, cover again with cold water and boil, and then again, " three times and out." Then, when the water has boiled nearly away, add tv\^o large tablespoonfuls of lard, one large Spanish onion sliced, the Inevitable gar- lic clove, two Chili peppers (don't remove the seeds unless you want the temperature lowered), and five slices of bacon

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