Mexican Beans

Ingredients

• Soak one quart small pink beans overnight
• slice large onion
• cook one quart tomatoes
• one tablespoon Grandma's Spanish pepper
• two tablespoons syrup or sugar
• one tablespoon butter
• salt enough to season

Method

1. 1

   Soak beans overnight, change water, and cook with onion for four hours.

2. 2

   Cook tomatoes and onion separately, then combine with beans, adding pepper, sugar, butter, and salt.

3. 3

   Cook for another hour, thickening with flour mixed with water before serving.

As published

This recipe was extracted from Council cook book (1908), page 26. The excerpt below is the record exactly as published.

Mexican Beans. Soak one quart small pink beans overnight. In the morning change water, slice large onion, and cook with beans four hours. In another saucepan cook inUM P II APT DRY AND FANCY GOODS J "nil r. n/vivi notions, etc Orders Delivered Immediately CALIFORNIA and OEVISADERO Tel. West 5444 VEGETABLES 83 one quart tomatoes and one sliced onion. .When done, squeeze through press. When beans have cooked about four hours, add tomato pulp, also one table- spoon Grandma's Spanish pepper, two tablespoons syrup or sugar, one tablespoon butter, and salt enough to season. Cook another hour. Just before serving, thicken with one tablespoon flour mixed with water and one tablespoon Grandma's Spanish pepper

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