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Mexican Kidney Beans

Ingredients
  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
  Oregano 1⁄2 Teaspoon
  Cumin 1 Pinch
  Pepper 1 Dash
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Boiled
Interest: 
Party
Servings: 
8

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 358 Calories from Fat 117

% Daily Value*

Total Fat 13 g20.1%

Saturated Fat 4.4 g22.1%

Trans Fat 0 g

Cholesterol 12.2 mg4.1%

Sodium 768.1 mg32%

Total Carbohydrates 48 g16%

Dietary Fiber 12.6 g50.6%

Sugars 2.8 g

Protein 16 g32.7%

Vitamin A 40.4% Vitamin C 30.3%

Calcium 11.3% Iron 34.9%

*Based on a 2000 Calorie diet

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Mexican Kidney Beans Recipe