Spanish Baked Beans

Ingredients

• One pint best pink beans
• one quart of hot water
• salt
• small thin slices of bacon
• a small teaspoonful of brown sugar
• as much tomato sauce as it will hold

Method

1. 1

   Soak beans overnight, cook until soft, then layer with bacon, red pepper, and sugar in a baking dish.

2. 2

   Pour tomato sauce over and bake for one hour.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

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.

SPANISH BAKED BEANS. Mrs. John Mclnerney, 1118 S. Olive street, Los An- geles.—One pint best pink beans, wash thor- oughly, soak over night; in morning drain off water, place in a kettle with a quart of hot water, to which has been added a pinch of baking soda. Set back on stove so they can boil slowly until soft. When soft drain off remaining water, add salt. Have baking dish ready. Cut small thin slices of bacon, line bottom of dish with these, then place in a layer of beans, add a few pieces of red pepper, chopped fine, and a small teaspoonful of brown sugar; then another layer of bacon and beans prepared same as first, and so on until dish is filled within an inch of top. Pour over the whole as much tomato sauce as it will hold, place in a hot oven and bake one hour; serve very hot. Use canned tomatoes or ripe fruit that has been strained through a colander. NO. 70. SPANISH BEANS FRIED. Mrs. John Mclnerney. 1118 S. Olive street, Los An- geles.—One and one-half cups best pink beans, wash thoroughly, soak in plenty of cold water over night. In morning remove from water, place in kettle containing one quart hot water,

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