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Beans Mexican

A historical recipe from One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906).

A historical recipe

One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906). Project Gutenberg eBook #68235.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906). Digitised by Project Gutenberg, eBook #68235 (https://www.gutenberg.org/ebooks/68235). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Mexico. Associated with Mexico by the book is about Mexican cookery (Cooking, Mexican); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • two cupfuls of pink beans
  • a cupful of the liquid

Method

  1. Soak two cupfuls of pink beans in six of water overnight;
  2. in the morning add a small onion and boil gently until soft;
  3. take out the onion and set the beans to drain.
  4. Put a large tablespoonful of fresh lard in a skillet and when sizzling-hot add the drained beans.
  5. Mix beans and lard thoroughly until each bean seems to have a coating of the fat and begins to burst.
  6. Add a cupful of the liquid in which the beans were boiled and gently crush a few of the beans with the spoon to thicken the gravy.
  7. Add the remainder of the bean liquor and a chopped chile pepper and simmer until the beans are quite dry.