1930s Spanish Beans
"This recipe was published in a 1930 cookbook from the Chicago Daily News. Serve with rice."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (256.2 g)
- Calories 411.4
- Total Fat - 4.5 g
- Saturated Fat - 1.3 g
- Cholesterol - 9.1 mg
- Sodium - 570.8 mg
- Total Carbohydrate - 65.5 g
- Dietary Fiber - 25.7 g
- Sugars - 6.7 g
- Protein - 29.9 g
- Calcium - 173.4 mg
- Iron - 8.6 mg
- Vitamin C - 29.1 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Cook the diced bacon, onion, green pepper, celery, and carrot in a pot until the celery is soft.
Step 2
Season lightly.
Step 3
Add the kidney beans and tomatoes and simmer for about 20 minutes.
Step 4
Season with salt and pepper to taste.
Tips
No special items needed.
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