Mrs. Stevenson’s Spanish Beans

Mrs. Stevenson’s Spanish Beans

Mrs. Stevenson’s Spanish Beans

 

This recipe is by Mrs. Dan Stevenson from Golconda, Nevada.  This recipe is in the San Francisco Chronicle recipe contest on May 23, 1920.   So far this is the only recipe I have found for this lady, and without more it is unlikely that I will make a full history page for her.  Doing a quick look into the records, there is a Daniel Stevenson that is has a wife and living in Golconda, NV on the 1920 census.  He doesn’t have any family listed, but his is born about 1873 in California.  I also found a WWI draft registration card for Daniel McKenzie Stevenson living in Golconda, NV.  Born January 13, 1873 working as a farmer and married to Lula May Stevenson who is living in Yuba City, Sutter, CA.  Daniel’s wife’s full name is Lula May Brockman Stevenson.

I had to look up what pickled pork is.  There is one on Amazon, sliced pickled pork.  I’m not sure if it is similar, but what I found.

The recipe doesn’t specify what type of beans to use in this Spanish beans recipe, but I would think red kidney beans would be the best for this.  This recipe is a great candidate for a slow cooker or pressure cooker since the cook time is three hours.  The recipe also doesn’t specify what temperature to use.  When I think of baked beans in any variety that need to cook for hours, 325 degrees comes to mind.

The amount of tomatoes called for in the recipe is 1 quart, which is 4 cups.  I would go with a 28 oz can of diced tomatoes for a recipe like this if you aren’t using fresh tomatoes and measuring by the cup.

 

Mrs. Stevenson's Spanish Beans

Spanish beans recipe from 1920

Course Side Dish
Keyword Beans, Spanish Beans
Cook Time 3 hours
Servings 8 people

Ingredients

  • 4 cups beans cooked
  • 4 cups tomatoes
  • 1 cup sugar scant
  • Spanish pepper to taste
  • salt to taste
  • 2 tsp olive oil or butter
  • 1/3 pound pickled pork pickled pork was 28 cents per pound in 1920

Instructions

  1. Combine all ingredients and bake from tow and a half to three hours.

One quart of cooked beans, 1 quart of tomatoes, scant cup of sugar, Spanish pepper to taste, salt to taste, 2 teaspoons olive oil or butter, 10 cents worth of pickled pork.  Bake from two and a half to three hours.

Mrs. Dan Stevenson, Golconda, Nev. – San Francisco Chronicle – 23 May 1920

Spanish Beans

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