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1930s Spanish Beans Recipe: The Ultimate Great Depression Meal

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Welcome back to the kitchen and to another episode of The Old Cookbook Show! Today, we're diving into the rich culinary history of the 1930s with a recipe from the Chicago Daily News Cookbook. This community cookbook, filled with recipes submitted by residents of Chicago, offers a fascinating glimpse into the era's economic challenges and creative meal solutions during the Great Depression.
In this video, we'll show you how to make Spanish Beans, a versatile and hearty side dish that starts with rendering bacon and sautéing onions to a delicate brown. We'll add a mix of green peppers, celery, carrots, and tomatoes, creating a savoury base that's both nutritious and delicious. We'll also share insights on the historical context of this recipe, the significance of 'Spanish' nomenclature in early 20th-century cooking, and tips on how to adjust liquid measurements when following vintage recipes.
This Depression-era dish is budget-friendly and can be easily adapted with different beans or vegetables based on what you have on hand. Whether you're a history buff, a cooking enthusiast, or someone looking to explore frugal cooking techniques, this episode is packed with valuable information and culinary inspiration. Don't forget to like, comment, and subscribe for more vintage recipes and cooking tips!
1930 Chicago Daily News Spanish Beans.
Bacon 4 slices
Tomatoes 1 No. 2 can.
Green pepper 1.
Kidney beans 1 can.
Onion (good sized) 1
Celery 1 small bunch:
Carrot (small) 1.
Dice bacon, slice onion and fry with bacon to a delicate brown.
Cut celery, green pepper and carrot in small pieces, add all to tomatoes and boil until celery is tender.
Add kidney beans and cook 20 minutes.
MRS. B. B.
0:00 Welcome
1:12 starting the recipe
1:45 Spanish?
5:30 tasting
7:49 Recipe on screen
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L1S 0E9

Опубликовано:

14 авг 2024

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Комментарии : 152

@Lottiefla Месяц назад

There's a Mock Asparagus recipe in the screenshot.... how about an exploration of depression era "mock" recipes? Would be interesting.

@ivanadams3809 Месяц назад

That's a very interesting idea 👍

@KFarrington Месяц назад

I would love to see the mock asparagus recipe!!!!

@sandorski56 Месяц назад

Didn't know people liked asparagus that much.

@osmia Месяц назад

@sabrinac.5916 Месяц назад

This caught my eye as well. Cucumbers!

@judithschram5597 Месяц назад

I would put a big scoop of that on top of some rice.❤

@kellydavis3108 Месяц назад

The cubing Wonder Bread is such a wonderful 1970's mom addition. Memories!

@user-mb9mo8ku8w Месяц назад

My depression era parents frequently made stewed tomatoes on buttered toast for supper. Still a favorite of mine.

@jvallas Месяц назад

Love it.

@markiangooley Месяц назад

My parents, though in different European countries before and after World War 2, both faced prolonged hunger a few times. It’s telling that they never fed us kids, born and raised in Illinois, anything approaching austerity food, as if they wanted to spare us their experiences. Dad made decent money as a radiologist (and later rather better than that), and so it wasn’t difficult. My Mom grew up in a part of Germany where corn (as in maize) was strictly food for animals. She would not eat anything made with cornmeal. My Dad was from northwestern Ukraine and grew up with banush, which is largely cornmeal mush (much like polenta): he didn’t associate it with famine as Mom did.

@MMathis Месяц назад

My mom made “Scalloped Tomatoes:” just stale bread cubes mixed with home grown and canned stewed tomatoes and baked. I didn’t; like fresh tomatoes as a kid but that dish was delicious, the tomatoes were so sweet and the bread on top would get crunchy.

@Doug_Seidlitz Месяц назад

Depression era recipes like this are why I keep coming back here.

@jvallas Месяц назад

That bit about the torn up bread was just too adorable! You looked so nostalgic!

@mthompson7513 Месяц назад

Glen's reactions are the best part of the show!

@reyods Месяц назад

The advice given at around 3:44 - 4:25 is one of the reasons I subscribed. I always find it funny when a recipe is converted from imperial to metric and they ask for really odd volumes or mass (like 358 grams or 253 mL instead of 360 grams and 250 mL). That'S what I like about that channel, that it's more about being comfortable cooking and not worrying about every little ounce.

@NotKev2017 Месяц назад

There's nothing quite like the aroma of bacon and onion cooking together!

@gregvaughntx Месяц назад

This reminds me a dish in some parts of Texas called Charro Beans. That's basically taking pinto beans (almost always cooked from scratch and including bacon) and adding pico de gallo (tomatoes, onions, jalapeño/serrano, cilantro).

@paulcullen814 Месяц назад

One thing I would probably add. Some smoked paprika.

@Nannaof10 Месяц назад

I think you could stretch it by adding cooked macaroni or rice.

@redoorn Месяц назад

Ma used to give us stewed tomatoes with bread, too. :-) Memories.

@bluewater4 Месяц назад

Your recipe adapted could feed people through tough times. That is a meal you would make anytime. All the adaptations to one basic construct of someone's personal cookbook. Dark red kidney beans really do finish off the basic stew. All the things that I like. So useful without hinting at a struggling budget. Going to do my own financial analysis and see where I get. Even freezer portioning basic recipe and creating how many DIFFERENT meals? You've made yourself very useful! What other things do you and Julie do? Tell little of that. This is great for food preparedness in troubled times.

@murlthomas70 Месяц назад

My mom and your mom must have known each other, Glen. My mom used to fix stewed tomatoes and white bread to eat, too. I eat it at bedtime occasionally. Can’t think why we never added beans. Seems like a natural…

@massiahgrom Месяц назад

I love old teciepies ! Heirloom eating on a budget!

@sarnobyl Месяц назад

I'd shake in some cajun seasoning, but that's New Orleanian me talking. ;)

@meganpopple9100 24 дня назад

Love the food lore that we always get from Sunday Morning and the Old Cookbook Show. Even without the recipe, I would watch just a Glen lecture on food history. Bravo, sir!

@HourRomanticist Месяц назад

Greatest cooking show since Alton Browns show where he cooked at home

@XaqNautilus Месяц назад

Thanks for showing so many screenshots of pages from the cookbook. Fascinating stuff. Way more sensible nutritional advice than the Canada Food Guide of the 90s!

@cherylchristian5673 Месяц назад

My mom always put white bread cubes in stewed tomatoes. I was not a fan, but to each their own. I'm surprised at the lack of seasoning in old recipes oftentimes.

@essaboselin5252 Месяц назад

It was probably assumed people would do it to taste.

@Lana._I_am_me Месяц назад

I assume that was to cut costs. People would use what they could afford and if you can afford nothing, then that's how you spice it.

@tjs114 Месяц назад

A number 2 can... Oh boy, language that I unfortunately understand after growing up with a father that made food cans for his entire career from age 19 to retirement at 65. The numbering system, in US measurements, are: #1 can is between 10 and 12 ounces. #2 can is 20 ounces. #3 can is 50 ounces. #4 can was never used for food products #5 can is 56 ounces. #10 can is 6.5 to 7.5 ounces. There there is the 300 can which is 14-16 ounces and the 303 which is 15 to 17 ounces. The 300 can has a diameter of 3 inches, a 303 can diameter is 3 inches and 3/16ths. US can measurements when given in 3 digits are always inches+#/16ths because that was the tolerance limits of the machines. My dad, even after being retired for 15 years still uses the dimension codes for cans and it literally drives me up a wall every time I go shopping for my folks and he writes something like "404 Enchilada Sauce" which I have to remember is the large can that in somewhere between 28 and 35 ounces.

@amethystanne4586 Месяц назад

I knew about the number system, and always thought is was interesting. On a personal note, I am a School Lunch Lady(30+ years). We always referred to the can size that is 3 quart/volume as a Number10 can.

@susan3037 Месяц назад

Great story!

@virginiafox2119 29 дней назад

Thank you so much. I have been looking for this information for awhile

@cuttersboi08 Месяц назад

I would definitely add a good dark beer to this and serve it all with a crunchy cheese bread! What I love about your channel is, as you often say, these old recipes are starting points and can be modified and changed to the taste of the cook - and their family/guests. So many good dishes to try here!

@kanganoroo3849 Месяц назад

We always had a slice of buttered bread torn in small pieces in stewed tomatoes. I'm hungry now 😋.

@rabidsamfan Месяц назад

Bread on top sounds good. I have to leave the carrots out, but I might try this.

@joantrotter3005 Месяц назад

Maybe sweet potato instead of the carrots and celery?

@tonycosta3302 Месяц назад

People argue about can sizing, but then ignore the fact that onion, carrot, celery, and bacon don’t come in standard units. Cooking is an art, not a science.

@susanelainesanner 29 дней назад

Yes, but I think it's an art and a science. The science is there whether we consider it or not.

@debracyphert5934 Месяц назад

I really enjoy your discussion, then adding Julie’s perspective just raises the bar to another level. Thank you. Good health and happiness.

@NotKev2017 Месяц назад

For my family, stewed tomatoes always included bread. We considered it a sweeter dish. My mom came from Kansas but moved to Illinois after her marriage. Believe me, If anything she made wasn't the correct way to suit her Illinois born and bred mother-in-law, she would have heard about it.

@ApprenticeWriter Месяц назад

Sounds like a really tasty dish in general! Might have to try this at some point.

@GoingGreenMom Месяц назад

Lol, the beeping! I always think I have electrical stuff malfunctioning. 😂

@Ekdog Месяц назад

Hello from Spain. Interesting explanation of why Americans and Canadians call things "Spanish" that really aren't. That makes sense when you think about the Spanish omelette. In the States, it's an omelette made with a creole sauce (tomatoes, peppers, onions...), while in Spain it's a potato omelette.

@bitchn_betty Месяц назад

Comfort foods are so wonderful. Wonder bread......

@dottyk1637 Месяц назад

Got me looking at books I have from my late mom. Deluxe Edition Better Homes and Gardens Cook Book, 10th ed. 1946, also have a paperback from The Toronto Star Weekly, 1960's sometime. And the cookbooks that came with the pots and pans set, memories.

@Your.Uncle.AngMoh Месяц назад

Four dollars for a week's worth of food for a person. Today in Australia, $4 gets you a petrol station coffee.

@tonyp2865 Месяц назад

$4.50 now.

@CynBH Месяц назад

Just checked. $4 in 1930 is about $75 today. So it is possible to feed one person for a week on that. Especially if you stick to "cheap" foods (rice, beans, pasta, etc) and grow at least some of your own produce. Meals will definitely be more subsistence, not luxury, though.

@jgood005 Месяц назад

I just ran the numbers... $4 in January 1930 equates to $73.49 in July 2024. $73.49 USD equates to $108.81 Australian. I'd say that's tight but doable. I budget $100/week for the grocery store.

@lusnorthernhome3410 29 дней назад

We always had stewed tomates with macaroni and a bit of butter when served. Grew up on this. Gram said great gram made this a lot as a side dish during the great depression.

@evasokolek4616 Месяц назад

Looks good I would love this over rice, or have a nice piece of crunchy garlic bread for dipping into the juices.

@mizFahrenheit Месяц назад

Oooo that looks so good. I know what I'm making tonight.

@sharlenezuhlke1561 Месяц назад

Thanks!

@berylmichaeldumont1763 Месяц назад

I love your reference to using Wonder bread. You are so much like me or is it the other way around. Bottom line, I cook like you and I also get ideas from you. Thank You. Mike in South Carolina

@gretarubendall9 Месяц назад

One of my favorite things growing up and the first meal I learned to cook was "Spanish" rice

@kdwardell Месяц назад

Same here! Ground beef, onions, celery fried. Chili powder, cooked rice. Yum. Also, did you have "Rice Pilaf" with Lipton chicken noodle soup package as flavoring? Celery, onion, rice. Very homey dishes :-)

@hannakinn Месяц назад

That would be yummy with corn bread.

@essaboselin5252 Месяц назад

I was thinking the same thing.

@danthomas9992 Месяц назад

we cubed up the bread and mixed it all in a casserole and baked it. Family cooking.

@s.leeyork3848 Месяц назад

would love to see the Mock Asparagus recipe in the opposite column; it appears interesting, Thank you

@quarlow1215 Месяц назад

Lol Glen said to Jules "you know what this needs". I said out loud "Beef". 😂 throw some stewing beef in there or some moose and you got yourself a meal with a couple baking powder biscuits. Yum.

@jstaffordii Месяц назад

Wonder if the bacon of that era was higher salt level vs the commercial levels of ~2-3% used today

@joandurbin6753 Месяц назад

Lima beans are what I use in a recipe very similar to this. And add a dash or three of Worcestershire.

@Notlost-lj9qt Месяц назад

Looks delicious!

@margarettt7675 Месяц назад

I used to eat a fairly normal Canadian diet, store bought bread, cheeses, deli meats, bacon, condiments etc. But time and my health care provider have put all that behind me. I have to strictly limit sodium, cholesterol, and sugar. My palate took a year to get used to that, I never feel anything needs salt anymore, and food tastes normal to me. This recipe is from the 1930s, before pre-packaged, pre-cooked, ultra-processed foods dominated the Canadian diet. After my experience, I would think that their palates were quite used to foods with much lower amounts of salt in them, and they tasted good to them.

@seven_hundred-seven_hundred Месяц назад

Very nice. Thank you.

@jimghee6021 Месяц назад

Please make the Mock Asparagus Recipe in That Cookbook. This I Gotta See.

@scummins2922 Месяц назад

My mother also served stewed tomatoes over bread.

@jilllengler-ck8bw Месяц назад

Mine served them over soda crackers

@ClassictastyFood Месяц назад

nice video🤩

@oldnan6137 Месяц назад

I wish I could find something like your spoon rest! 😊

@lorilumax6850 Месяц назад

my mom sometimes made stewed tomatoes cooked with salt pepper and onion and with cubed bread as a side dish.. or maybe just a snack

@kdwardell Месяц назад

I never had the bread with tomato as so many mention- was it from a particular part of the US? I do, however, love ve a panzanella salad, or bruschetta or white bread, mayi, tomato sandwich! 🍅

@andrewfidel2220 Месяц назад

Interesting, as an American the only time I've ever seen can sizes referred to is a #10 which are used in food service or survival prep.

@amenditman Месяц назад

I'd eat that "Spanish Beans" over rice and my Cuban in-laws would be really happy with that.

@ryanmitchell4426 Месяц назад

I'm kind of surprised this wasn't served over rice as it seems like that would have stretched it out more.

@massiahgrom Месяц назад

Over rice , so good.

@TheWellnessCuess Месяц назад

New subscriber 👍

@fefelarue2948 Месяц назад

I'd spoon that over some fluffy rice and top it with hot pepper flakes.

@brianbenson3669 Месяц назад

Maybe instead of bacon, slices of a picante chorizo or a smoky sausage would give great flavour!

@Ottawa411 Месяц назад

I just started to try and watch any of your videos where you begin with dried beans, because I have been buying dried beans in my efforts to economize. Do you ever use dried beans in your own cooking?

@GlenAndFriendsCooking Месяц назад

I do use dry on occasion - but mostly canned.

@paulmccool378 Месяц назад

In Southern California during the early 20th Century, Mexicans were heavily discriminated against, but Anglos still wanted to eat Mexican food, so restaurants like El Cholo, and the shops along Olvera Street, in L.A., branded themselves as selling "Spanish Food".

@nonservitium Месяц назад

Garlic rice with this would be dope

@jaybodenhamer2544 Месяц назад

That would be delicious with some sliced potatoes and kielbasa sausage added in

@DaxMicro Месяц назад

Seeing the state of the book, I think you could maybe get someone to rebind it, make some restoration for any of the old cook books you want to keep for posterity.

@mariannewestrope3888 Месяц назад

Mock Asparagus! That would be interesting.

@SamwiseOutdoors Месяц назад

A Number Two can and not a Number, Toucan. That's Numberwang!

@janetgerney2094 Месяц назад

Could be served over rice!

@Ekdog Месяц назад

I eat beans weekly, but I use dried beans and no bacon or other meat. Cook 'em up in the pressure cooker. Cheap as chips!

@debwolf6074 Месяц назад

I still eat home canned stewed tomatoes over buttered toast for lunch on occasion. Maybe tomorrow…

@Beachdudeca Месяц назад

Beans 🫘

@midhudsonmarketing6484 Месяц назад

Ha! Wonder Bread!!! "Builds strong bodies 12 ways!" (confirmed by Wikipedia) What? Were salt and pepper too extravagant for this era? Thanks, Glen.

@SamClemens-id3cl Месяц назад

Lets see....not spanish. Not a lot of beans (proportionally). But, still good to eat. I love those old recipes. Usually idiosyncratic, but hearty & good.

@tonyboloni64 Месяц назад

Split a piece of corn bread...toast it toasty. Put these beans on top and a sprinkle of cheese.

@alexhart4304 Месяц назад

First for Glen!!!

@doreensherk287 Месяц назад

Would that be good served over brown rice?

@TexasBlueBonnet61 Месяц назад

I think so! I enjoy many kinds of bean-based dishes over brown rice.

@virginiaf.5764 Месяц назад

Sauerkraut juice cocktail for a "cocktails after hours" sounds, um, interesting. I am curious about the ingredients.

@rebeccaturner5503 Месяц назад

Serve it on cornbread and its complete!

@GrubbsandWyrm Месяц назад

Do you think this would be good with pickled jalapeños?

@patriciakinney-fisher2478 Месяц назад

Hi Glen, did you rinse the beans first?

@tonyp2865 Месяц назад

First for a new recipe.

@richardheilmann4007 Месяц назад

Elbow macaroni.

@elund408 Месяц назад

I would add rice.

@anthonymccarthy4164 Месяц назад

It's a lot like the Spanish style of cooking beans from the Cantabria region.

@lorassorkin Месяц назад

At $2.50 US for one bell pepper and nearly $1.50 per onion, these days I wish more than ever for a vegetable plot.

@RoxanneRichardson Месяц назад

The measurement differences continue to confound. I have known for almost 40 years that an Imperial pint was 20 ounces, while a US pint was 16 ounces, but I had no idea our ounces weren't the same.🤦‍♀Don't get me started on ounces by weight vs volume.

@MeMe-Moi Месяц назад

Yeah, I learned to cook from a bunch of old (pre 1950) cookbooks that used a variety of measuring systems. I was fine with it until I went to college and had friends who wanted my recipes. I learned pretty quickly how to convert everything to metric, round as needed, convert to a reasonable amount for a modern household (usually 4-8 servings), and then convert to US modern measurements. Because handing an American college student a recipe that called for "1 peck of potatoes, 1 dozen eggs, an Imperial pint of boiled dressing, and 2 grated onions" was a quick way to get panicked phone calls asking "how many pounds are in a peck?"

@googletakesovertheworld Месяц назад

American here-never heard #2 can

@wmschooley1234 Месяц назад

Glen: And for those who keep kosher, try “fakin the bacon” with smokey kosher beef bacon. What is “beef bacon” you ask? Beef bacon is exactly what it says it is. It's bacon made from beef. Beef bacon is made by curing, drying, smoking, and then thinly slicing beef belly. Respectfully, W.S.

@sgmarr Месяц назад

Turkey bacon, Chicken bacon are 2 other Options.... I do not think Glen is concerned with Kosher. No Insults intended to either Side. He buys Pork many times! "What's Cheapest at the Grocery Store, today? Pork."...... LOL Of course it is! There are also GMO Pigs being Grown (Proudly to the Scientists!), in Canada! Just like Salmon.... I tend TO think, Pork IS Set AS Cheapest, for an Ulterior Motive. I used to haunt a Kosher Deli in Montreal. They had some amazing meat selection! Way less Fillers, too!

@harrypimentel2247 Месяц назад

That’s not too far off from Carribean Habichuelas. Just substitute the carrots, celery and green pepper for sofrito, cilantro and culantro.

@peggymurray7627 Месяц назад

add some chili seasoning and you've got vegetable chili.

@OehlJim Месяц назад

Have you seen the channel, "Spain on a Fork?"

@virginiaf.5764 Месяц назад

I watch him occasionally. One eggplant dish he made sounded so good, I actually made it following a recipe (something I don't usually do). I've made it several times now.

@dragonrider2292 Месяц назад

I was gonna say, Spain on a Fork has a lot of bean recipes.

@EmilyGOODEN0UGH 16 дней назад

Throw in some macaroni and call it minestrone soup. LOL

@suziequzie Месяц назад

Are the beans drained and rinsed?

@GlenAndFriendsCooking Месяц назад

That's up to you - some people prefer drained and rinsed while others don't. 'Drain and rinse' is one of those instructions that TV cooks in the 1990s started to make a big deal about, making all sorts of wild (untrue) health claims to justify it. Choose your own path. (though I did drain the can because our cat loves the liquid, I didn't rinse)

@suziequzie Месяц назад

@@GlenAndFriendsCooking Thank you. I'm thinking this recipe would work well with black beans (my favourite).

@jvallas Месяц назад

@@GlenAndFriendsCookingI feel that black beans are the ones I *always* see advised to be drained and rinsed. I think there's something yucky about their liquid.

@lesliemoiseauthor Месяц назад

@@GlenAndFriendsCookingChicken likes bean juice?

@Ottawa411 Месяц назад

@@jvallas Actually I often don't drain black beans if I am making a soup or a stew. I would drain them in this recipe though.

@t.s.fleming7171 Месяц назад

Wonder if some of the old cookbooks/cooks just forget to say salt & pepper to taste? More like EVERYONE KNOWS THAT? Or their bacon was way saltier than 2024 bacon?

@markiangooley Месяц назад

The beans are strictly New World too, not just tomatoes and peppers.

@baseboned Месяц назад

I feel like this dish, and similar dishes, would not be called Spanish beans, or Spanish whatever today. What made the "Spanish" connection and name in recipes last for 400 years but then suddenly stop sometime after the depression?

@lusnorthernhome3410 29 дней назад

A little chili powder and you have chili