Habas España
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
- one and one-half cupfuls of Spanish beans overnight
- a pound of bacon
- three cloves of garlic sliced fine
- a can of tomatoes
- six large onions
Method
- Soak one and one-half cupfuls of Spanish beans overnight;
- in the morning lift into boiling water and boil three hours, adding boiling water as it boils away.
- Drain from the water and add a quarter of a pound of bacon and two chile peppers.
- Put a half-cupful of olive-oil in a large frying-pan, add six large onions and three cloves of garlic sliced fine, and fry gently to a light brown;
- add two bay-leaves, a can of tomatoes, salt and black pepper, and simmer an hour, stirring frequently.
- Then put in the beans and boil for three hours, adding some of the water in which the beans were boiled, if too thick.