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SPANISH BEANS

(Vegetables) - (The International Jewish Cook Book)







Soak two cups of beans overnight. Drain and boil until the skin cracks,
and let one cup of water remain on the beans. Chop fine one onion and
two cloves of garlic and fry a light brown in one tablespoon of olive
oil; then add one-half can of tomatoes, one teaspoon chili powder
dissolved in a little cold water, salt to taste and half a dozen olives
chopped. A piece of smoked beef or tongue improves the flavor.











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