Frijoles (Spanish Beans)

Ingredients

• each quart of water
• one-fourth teaspoon of soda
• can tomatoes
• pulp of three red chile peppers
• three green chile peppers
• one-half cup onions
• salt to taste

Method

1. 1

   Soak pink or kidney beans overnight, boil until tender in salted water with a pinch of soda.

2. 2

   Drain and add can tomatoes, pulp of three red and three green chile peppers, and half a cup of onions fried in bacon fat.

3. 3

   Boil slowly until very soft.

Nutrition per serving

As published

This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 11. The excerpt below is the record exactly as published.

Frijoles (Spanish Beans) How to Cook Beans Soak over iiigiit, put in fresh water in tlie morning and add one-fourth teaspoon of soda to each quart of water, boil until half done, draiii and add more boiling water and cook till tender. Boil longer when they are to be mashed. Frijoles (Bean) Sauce Cook red Spanish beans tender, put in })an with hot lard, add onions, green or red chile pul]). salt^ brown a little flour with it, mash, press tlu'ough sieve, add meat stock to thin for sauce, serve over meat or whole beans. Frijoles Soak pink or kidney beans over night, ])oil till tendei* in salted water with ])inch soda. Drain and add can tomatoes, ])ulp of three red and three green chiJe peppers, one-half cup onions fried in bacon fat, salt to taste

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