Spanish Beans

Ingredients

• one quart of red beans
• one quart of stewed tomatoes
• four finely-cut onions
• two or three green peppers
• one-half of a cup of oil
• one quart of water
• one-half a cup of well washed rice

Method

1. 1

   Soak the beans overnight, rinse, and parboil for twenty minutes.

2. 2

   Pour off water, rinse, then add strained tomatoes, onions, green peppers, oil, and water.

3. 3

   Boil until thoroughly cooked.

4. 4

   One hour before serving, add rice.

5. 5

   Salt well and remove peppers when done.

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 70. The excerpt below is the record exactly as published.

SPANISH BEANS. Soak one quart of red beans over night, rinse, parboil for twenty minutes, pour off water, rinse, then add one quart of stewed tomatoes which have been well strained, four finely-cut onions, two or three green peppers cut lengthwise, with seeds removed, one-half of a cup of oil, one quart of water, boil until thoroly cooked ; one hour before serv- ing add one-half a cup of well washed rice

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