Mexican Beans

Ingredients

• two quarts of water
• two large tablespoonfuls of lard
• one large Spanish onion sliced
• the Inevitable garlic clove
• two Chili peppers
• five slices of bacon

Method

1. 1

   Cover the beans with two quarts of water and boil slowly.

2. 2

   Drain, cover again with cold water, and boil three times.

3. 3

   When the water has boiled nearly away, add lard, sliced onion, garlic, Chili peppers, and bacon.

4. 4

   Simmer slowly all day, stirring occasionally to thicken the gravy.

5. 5

   The beans should be partly broken when done.

6. 6

   Half an hour before serving, pour into a Mexican earthenware pot, pour over Sierra Madre oil, and simmer until needed.

Nutrition per serving

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 38. The excerpt below is the record exactly as published.

Mexican beans will be sufficient. Cover with two quarts of water and boil slowly. Drain them, cover again with cold water and boil, and then again, " three times and out." Then, when the water has boiled nearly away, add tv\^o large tablespoonfuls of lard, one large Spanish onion sliced, the Inevitable gar- lic clove, two Chili peppers (don't remove the seeds unless you want the temperature lowered), and five slices of bacon

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