BEANS
Get a deep pot for beans. A heavy iron one is mighty good.
Take a half pound of salt pork and cut it into very small pieces. Fry them until brown.
Clean your beans and soak them for at least two hours—or more. Then boil the beans for two hours, after which add the pork and one can of Mexican Chili Sauce. If this is not available, make your own by frying with the salt pork: four tomatoes, three onions, two bell peppers and one red pepper, all chopped.
Now you’ve got your mixture and after it’s all together put in six beef bouillon cubes; salt and pepper to taste.
It’s a good idea to have enough water in the pot so that when the beans are done a fine soup may be enjoyed before the beans are eaten. Altogether three to four hours of cooking is necessary for the best results with beans.
ITALIAN RICE
First, a word about cooking rice. Buy the best head rice. Wash it thoroughly,—six waters. Drop rice slowly into well salted, boiling water, and boil for twenty-three minutes. Drain off three-quarters of water and hold rice under cold water faucet for a moment; this will leave each grain firm and perfect. Drain thoroughly.
Now the sauce. Place in your skillet olive oil to cover the bottom; also tablespoon of butter. Chop one large Spanish onion. Place it in the skillet and cook slowly. Stir often.
After ten or fifteen minutes, a piece of white fish (sole preferred) about the size of your four fingers, from the palm down—see? When the onions are a golden color add one finely chopped clove of garlic. When fish is thoroughly cooked, mash it up with a fork and stir well. Now add one or two cans of tomatoes which have been stewing slowly for half an hour or more. Add them through a sieve and push with a spoon so as to get the thick part through. Mix well.