Spanish Beans

Name: Spanish Beans
Ingredients: Soak one pint of beans overnight; let about one cup of water remain on the beans; Chop fine one onion; two cloves of garlic; in tablespoon olive oil; add one-half can tomatoes; one teaspoon chili powder; salt to taste; half a dozen olives chopped; A piece of smoked beef or tongue improves the taste

From Council cook book, 1908

Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

179Calories

8 gProtein

40 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories179 kcal

Protein7.9 g

Carbohydrates40 g

Fiber12 g

Sugars17 g

Total Fat1.3 g

Saturated Fat2.4 g

Monounsaturated Fat9.6 g

Polyunsaturated Fat1.9 g

Omega-30.1 g

Cholesterol0 mg

Sodium84 mg

Potassium773 mg

Calcium165 mg

Iron2.5 mg

Magnesium72 mg

Phosphorus137 mg

Zinc1.1 mg

Copper0.3 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C45 mg

Vitamin A139 mcg

Vitamin E2.4 mg

Vitamin K127 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.3 mg

Folate121 mcg

Choline57 mg

Caffeine0 mg

Water656 g

As published

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

Spanish Beans. Soak one pint of beans overnight. Boil until skin cracks, and let about one cup of water remain on the beans. Chop fine one onion and two cloves of garlic, and fry a light brown in tablespoon olive oil; then add one-half can tomatoes, one teaspoon chili powder dissolved in a little cold water, salt to taste, half a dozen olives chopped. A piece of smoked beef or tongue improves the taste

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