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Frijoles (Spanish Beans)

Name: Frijoles (Spanish Beans)
Yield: 1 servings
Ingredients: one pint of pink beans; two good-sized onions; one-half can tomatoes; about six or eight red chili peppers; salted water

From The Times cook book, no. 2, 1905

Serves 1

Presented as published in 1905. 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

682Calories

37 gProtein

136 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories682 kcal

Protein37 g

Carbohydrates136 g

Fiber26 g

Sugars22 g

Total Fat2.3 g

Saturated Fat0.6 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.9 g

Cholesterol0 mg

Sodium30 mg

Potassium2705 mg

Calcium272 mg

Iron10 mg

Magnesium286 mg

Phosphorus714 mg

Zinc4.2 mg

Copper1.3 mg

Manganese2.6 mg

Vitamin D0 mcg

Vitamin C321 mg

Vitamin A96 mcg

Vitamin E4.5 mg

Vitamin K36 mcg

Vitamin B61.3 mg

Vitamin B120 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.8 mg

Folate661 mcg

Choline160 mg

Caffeine0 mg

Water636 g

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 11. The excerpt below is the record exactly as published.

FRIJOLES. (Spanish beans.) Mrs. William H. Harmon, 159 North Daly street, Los Angeles.— Put one pint of pink beans to soak over night, then put them on to boil in salted water until tender. While they are • cooking, fry two good-sized onions in bacon fat; add one-half can tomatoes, about six or eight red chili peppers

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