Spanish Beans

Ingredients

• + 3/4 Lb. Lean Bacon
• 3 C. Bermuda Onions
• 3/4 Lb. Nippy Cheese
• 3 eans Red Kidney Beans
• 1 large can Solid Pack Tomatoes
• 3 tsp. Salt
• 3 large Bell Peppers

Method

1. 1

   Grind bacon and onions.

2. 2

   Cook together in skillet.

3. 3

   Add peppers, sliced, and cook until tender.

4. 4

   Drain most of liquid from canned beans.

5. 5

   Add beans to first mixture and then can of tomatoes and grated cheese.

6. 6

   Cook together slowly for 3 or 4 hours.

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 60. The excerpt below is the record exactly as published.

SPANISH BEANS + 3/4 Lb. Lean Bacon 1 large can Solid 3 C. Bermuda Onions Pack Tomatoes 3/4, Lb. Nippy Cheese 3 tsp. Salt 3 eans Red Kidney Beans 3 large Bell Peppers

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