Pink Beans, Spanish

Ingredients

• two and a half cups small red beans
• a can of tomatoes
• little pieces of onions
• salt
• a pinch of cayenne pepper

Method

1. 1

   Soak beans and stew until tender.

2. 2

   Add salt, tomatoes, and fried onions in bacon grease or butter.

3. 3

   Cook for one hour.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 15. The excerpt below is the record exactly as published.

PINK BEANS, SPANISH. Soak beans and stew until tender; salt; add a can of tomatoes and little pieces of onions fried carefully in bacon grease or butter. Also add a pinch of cayenne pepper. Then cook for one hour. COOKING AND OTHER RECIPES. 11 NO. 66. PREPARED RED CHILE. Mrs. A. Molina, Box 544, El Paso, Tex.— Take seeds and veins from red chiles until a five-pound pail is full of the pods; put them into cold water for one-half hour; then turn off cold water and pour on very hot water; let them stand ten minutes and turn off water. Repeat five or six times. The last water leave on and mash the chile with a potato masher through a colander until the pulp is all re- moved from the skins. Have a skillet with enough lard in which to brown two tablespoon- fuls of flour, into this pour the juice of the chile, and add a small whole onion, a small lump of butter and salt to taste. Place on back of stove to boil slowly for an hour. This can be used for seasoning meats, in beans, for making enchiladas, or on any dish that one likes chile. NO. 67. SPANISH BEANS. Mrs. G. W. Wood, 1023 S. Olive street, Los Angeles.— Soak two and a half cups small red beans

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