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South Of The Border Bean Pot

Western.Chefs's picture
Ingredients
  Dried red kidney beans 1 Pound, washed and soaked
  Yellow onion 1 Medium, peeled and coarsely chopped
  Garlic 1 Clove (5 gm), peeled and crushed
  Minced sweet peppers 1⁄2 Cup (8 tbs) (Green One)
  Canned tomatoes 28 Ounce (1 Can Of 1 Pound And 12 Ounce, Do Not Drain)
  Olive oil 3 Tablespoon
  Oregano 1⁄2 Teaspoon
  Crushed coriander 1 Teaspoon
  Salt 1 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Minced parsley 2 Teaspoon
  Honey/Light corn syrup 1 Tablespoon
  Red wine vinegar 2 Teaspoon
  Crushed hot red pepper 1⁄4 Teaspoon
Directions

GETTING READY
1. Preheat the oven to 275° F.
2. Drain beans and rinse well under running tap water

MAKING
3. Tip the drained beans in a 2 1/2-quart casserole dish.
4. Stir in remaining ingredients.
5. Place casserole in the preheated oven and bake, for, 2 1/2 hours, stirring occassionally.
6. Cover the casserole with its lid or with double foil and continue baking for another 2 to 2 1/2 hours until beans are soft but not mushy, stirring one in a while and adding a little hot water if the liquid has dried

SERVING
7. Serve bubbling hot from the pot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday
Preparation Time: 
10 Minutes

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