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Spanish Beans

Name: Spanish Beans
Yield: 6 servings
Ingredients: two and a half cups small red beans; one-half can strained tomatoes; two good-sized onions; one-half cup olive oil; salt to taste; one tablespoon vinegar

From The Times cook book, no. 2, 1905

Serves 6

Will keep well and taste better when warmed up.

Presented as published in 1905. 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

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.

SPANISH BEANS. Mrs. G. W. Wood, 1023 S. Olive street, Los Angeles.— Soak two and a half cups small red beans in water over night; after cooking two hours add one- half can strained tomatoes. Fry two good- sized onions a delicate brown in one-half cup olive oil (lard or butter will do;) add two whole chile peppers, salt to taste. Turn all into the beans and cook slowly one and a half hours. Just before they are done add one tablespoon vinegar

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