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How to Cook Beans

A historical recipe from California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger.

A historical recipe

California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes, by Bertha Haffner-Ginger. Project Gutenberg eBook #39586.

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 California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger. Digitised by Project Gutenberg, eBook #39586 (https://www.gutenberg.org/ebooks/39586). 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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Method

  1. Soak over night, put in fresh water in the morning and add one-fourth teaspoon of soda to each quart of water, boil until half done, drain and add more boiling water and cook till tender.
  2. Boil longer when they are to be mashed.
  3. Frijoles (Bean) Sauce Cook red Spanish beans tender, put in pan with hot lard, add onions, green or red chile pulp, salt, brown a little flour with it, mash, press through sieve, add meat stock to thin for sauce, serve over meat or whole beans.