Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Spanish Beans
From The bride's cook book, 1915
Serves 5
Long cooking greatly improves the flavor.
A modern interpretation · AI-generated from the original record
Ingredients
- two large cups pink beans
- one can Winto Condensed Tomatoes
- two quarts water
- one large onion sliced
- a piece of salt pork about one inch thick
- a small cup of olive oil
- one teaspoon chili powder
- a dash of red pepper
- salt to taste
- add 1/2 cup grated cheese
Method
Soak the beans overnight.
Boil with tomatoes, water, onion, salt pork or olive oil, chili powder, red pepper, and salt.
Cook slowly for several hours, adding water as needed.
Stir occasionally.
When done, add grated cheese.
Nutrition per serving
443Calories
11 gProtein
24 gCarbs
34 gFat
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 9. The excerpt below is the record exactly as published.
SPANISH BEANS. Soak two large cups pink beans over night. Put them on to boil with one can WINTO CONDENSED TOMATOES, two quarts water, one large onion sliced, a piece of salt pork about one inch thick, or a small cup of olive oil, one teaspoon chili powder, a dash of red pepper, and salt to taste. Cook slowly for several hours, adding more water if necessary. Stir occasionally. When done, add Vz cup grated cheese.
Cook this with the app: pantry check, scaling, and the assistant.