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Mexican Bean Pot

New.Wife's picture
Ingredients
  Dried kidney beans 1 Pound
  Water 3 Cup (48 tbs)
  Burgundy/Other red dinner wine 2 Cup (32 tbs) (California)
  Salt 1 Tablespoon (Plain Or Seasoned)
  Butter/Bacon drippings 3 Tablespoon
  Garlic 1 Clove (5 gm)
  Cinnamon stick 1
  Powdered cloves 1⁄8 Teaspoon
  Dry mustard 2 Teaspoon
  Chili powder 2 Teaspoon
  Wine vinegar 2 Tablespoon
  Syrup from sweet pickles/Spiced fruit 1⁄2 Cup (8 tbs) (Spicy)
  Strong coffee 1⁄2 Cup (8 tbs)
  Canned stewed tomatoes 14 1⁄2 Ounce (1 Can)
  Onion slices 6 (Thick)
Directions

MAKING
1. in a large saucepan, measure water, wine and beans and bring it to a boil, allow to boil for a couple of minutes
2. Turn the heat off, cover and let it stand for an hour
3. Add salt, garlic, butter, cloves, chili powder, cinnamon and mustard, cover and simmer till the beans begin to get tender, this could take about an hour and twenty minutes
4. Add the rest of the ingredients and cook without a cover until the beans are totally tender; if you need it thicker, mash about half a cup of beans and add it to the remaining bean mixture

SERVING
5. Spoon the beans onto hot tortillas, sprinkle green onion and sliced avocado on top and grate chddar cheese

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Bacon
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
110 Minutes
Ready In: 
115 Minutes
Servings: 
8

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