Mashed Beans with Bacon

Ingredients

• two red peppers, chopped fine
• a large skillet
• enough slices of bacon in it to cover the bottom, cut very thin
• a large platter
• garnish with lettuce
• thin slices of tomatoes

Method

1. 1

   Boil beans with a pinch of baking soda until soft.

2. 2

   Drain water, season with salt and chopped peppers, then mash.

3. 3

   Fry bacon until crisp, remove, and keep warm.

4. 4

   Fry mashed beans in bacon drippings until brown on both sides.

5. 5

   Serve hot with bacon, garnished with lettuce and tomatoes.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 16. The excerpt below is the record exactly as published.

two red peppers, chopped fine. Then mash very fine as you would potatoes. Have ready a large skillet, very hot; place enough slices of bacon in it to cover the bottom, cut very thin and fry very crisp; then remove and place on a large platter. Put in a warm place. Put the mashed beans in skillet, and fry in the bacon drippings until very brown, turn and when the other side becomes brown lift out on the plat- ter with bacon. Serve very hot. Garnish with lettuce and thin slices of tomatoes

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