{"id":4952,"slug":"white-beans-and-tomatoes","title":"White beans and tomatoes.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Two pounds of white beans","Cold water (for soaking)","Three quarts of water","A ham bone","A bouquet garni","A handful of salt","Two ounces of butter","A chopped onion","Four peeled and chopped fresh tomatoes, or a quart of canned tomatoes","Salt and pepper"],"ingredients_norm":["white bean","cold water","water","ham bone","bouquet garni","salt","butter","onion","and chopped fresh tomatoes or quart of canned tomato","salt and pepper"],"steps":["Soak two pounds of white beans in cold water, over night.","Then put the beans in a vessel with three quarts of water, a ham bone, a bouquet garni, and a handful of salt.","Bring to the boiling point, skim, cover, and boil until well done.","Remove the ham bone and the bouquet, and drain off the water.","In a casserole put two ounces of butter and a chopped onion, and simmer until nice and yellow.","Then add four peeled and chopped fresh tomatoes, or a quart of canned tomatoes, and simmer for thirty minutes.","Then add the beans, season with salt and pepper, and simmer all together for fifteen minutes."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w44:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"987e0f5025e89e9551b0ac29687033ab4ea9941cae012f59d0136e06883ccf46","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/white-beans-and-tomatoes"}