Spanish Beans

Ingredients

• one pint of red kidney beans
• one pint of tomatoes
• one clove of garlic
• one tablespoonful of oil
• one-half pound of bacon or pork
• one-half pound of beef cut in dices
• one tablespoonful of powdered Spanish pepper
• a little salt
• and pepper

Method

1. 1

   Soak the beans overnight, parboil, and drain.

2. 2

   Add tomatoes, onion, garlic, meat, and seasonings.

3. 3

   Pour in enough water to keep it from being too sticky.

4. 4

   Cook slowly until the meat is tender and beans are cooked.

5. 5

   About half an hour before serving, add Spanish pepper and corn meal.

6. 6

   Finish cooking in the oven if preferred.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 202. The excerpt below is the record exactly as published.

Spanish beans. One pint of red kidney beans, one pint of tomatoes, one onion chopped fine, one clove of garlic, one tablespoonful of oil, one-half pound of bacon or pork, one-half pound of beef cut in dices, one tablespoonful of pow- dered Spanish pepper, and a little salt and pepper

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