Frijoles

Ingredients

• Wash well one pint of small red beans
• cover with two quarts of cold water
• Add two large tablespoonfuls of lard or dripping
• one pounded clove of garlic (if liked)
• one large Spanish onion sliced
• two Chile peppers broken
• five slices of bacon
• one teaspoonful of olive oil

Method

1. 1

   Wash beans, cover with cold water, boil, drain, and cover with boiling water.

2. 2

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

3. 3

   Simmer slowly, stirring occasionally until thick.

4. 4

   Serve with olive oil.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 20. The excerpt below is the record exactly as published.

FRIJOLES — Wash well one pint of small red beans, cover with two quarts of cold water and bring to a boil slowly. Drain, cover again with boiling water, and boil. Add two large tablespoonfuls of lard or dripping, one pounded clove of garlic (if liked), one large Spanish onion sliced, two Chile peppers broken, with some of the seeds removed (unless it is desired to have the beans very hot), and five slices of bacon. Simmer slowly on the back of the stove all day, stirring occasionally with a wooden spoon to thicken the gravy. When done it should be of the consistency of mush, with the beans partly broken. Half an hour before serving pour the desired quantity into a Mexican earthenware pot. Pour over it one teaspoonful of olive oil

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