Frijoles (Beans) - Mexican

Name: Frijoles (Beans) - Mexican
Ingredients: a pint of small brown beans; cover well with cold water; a large kitchen spoon of lard or dripping; two or three chile peppers

From Pan-Pacific cook book, 1915

Sprinkle with grated cheese before serving.

Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

611Calories

37 gProtein

115 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories611 kcal

Protein37 g

Carbohydrates115 g

Fiber42 g

Sugars16 g

Total Fat4 g

Saturated Fat0.7 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat1.9 g

Cholesterol0 mg

Sodium40 mg

Potassium2118 mg

Calcium195 mg

Iron9.8 mg

Magnesium212 mg

Phosphorus541 mg

Zinc4.4 mg

Copper0.9 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C13 mg

Vitamin A528 mcg

Vitamin E1.3 mg

Vitamin K43 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.7 mg

Niacin (B3)5.3 mg

Folate753 mcg

Choline34 mg

Caffeine0 mg

Water232 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 31. The excerpt below is the record exactly as published.

FRIJOLES (BEANS)— MEXICAN Wash a pint of small brown beans, put them in a large pot, cover well with cold \vater, and bring to a boil slowly. Pour off the wrater, cover with cold water, boil again and re- peat this twice. The last time add a large kitchen spoon of lard or dripping and boil until the beans are tender. Remove to a large casserole, or bean pot, season well with salt, and add two or three chile peppers

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