Mexican Kidney Beans
|Dried kidney beans||1 Pound|
|Cold water||3 Cup (48 tbs)|
|Salt pork||1⁄4 Pound|
|Garlic||3 Clove (15 gm)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chili powder||2 Tablespoon|
|Canned tomatoes||3 1⁄2 Cup (56 tbs)|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
Put beans in deep keetle, and cover with cold water; leave overnight.
Next day add enough fresh water to barely cover beans.
Bring to boiling point; reduce heat to low, and simmer, covered, about 1 hour.
Drain off any remaining liquid.
In small saucepan saute salt pork until quite crisp; add garlic and onion, and cook until just golden.
Scrape contents of pan into beans; add all remaining ingredients, combining thoroughly.
Let cook, covered, over very low heat about 1 1/2 hours or until beans are tender, stirring several times during cooking period.
Note: Second phase of preparation may be done in oven, using covered casserole.