Mexican Bean Pot
|Dried kidney beans||1 Pound|
|Water||3 Cup (48 tbs)|
|California burgundy/Other red dinner wine||2 Cup (32 tbs)|
|Plain salt/Seasoned salt||1 Tablespoon|
|Butter/Bacon drippings||3 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Powdered cloves||1⁄8 Teaspoon|
|Dry mustard||2 Teaspoon|
|Chili powder||2 Teaspoon|
|Wine vinegar||2 Tablespoon|
|Spicy syrup||1⁄2 Cup (8 tbs) (From Sweet Pickles Or Spiced Fruit)|
|Strong coffee||1⁄2 Cup (8 tbs)|
|Canned stewed tomatoes||14 1⁄2 Ounce|
|Thick onion slices||6|
1. Into a large saucepan measure beans, water and wine.
2. Bring slowly to a boil and boil for 2 minutes.
3. Turn off heat, cover and let it stand for 1 hour.
4. Add salt, butter, garlic, cinnamon, cloves, mustard and chili powder and simmer, covered, until beans begin to get tender, for about 1 hour and 20 minutes.
5. Add remaining ingredients and cook uncovered until beans are completely tender, about 30 to 40 minutes longer.
6. To get a thicker liquid, mash about 1/2 cup of the beans and stir into the remaining bean mixture.
7. Spoon hot beans onto hot tortillas or squares of corn bread.
8. Sprinkle with chopped green onion and grated sharp Cheddar cheese, top with sliced avocado and serve.