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Spanish Beans with Liver

Western.Chefs's picture
  Dried red kidney beans 1 3⁄4 Cup (28 tbs)
  Cold water 1 Quart
  Canned tomatoes 1 Cup (16 tbs)
  Salt 2 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Bay leaf 1
  Powdered thyme 1⁄4 Teaspoon
  Sliced onions 1 Cup (16 tbs)
  Minced peeled garlic 1 Clove (5 gm)
  Butter/Margarine / fat / salad oil 3 Tablespoon
  Thinly sliced beef liver 1⁄2 Pound
  Flour 1 Tablespoon

Wash beans, pick over, soak in the cold water overnight.
Drain; measure liquid, and add enough water to make 3 c.
Add to beans with next 5 ingredients.
Saute the sliced onions and the minced peeled clove garlic in 1 tablesp of the butter, until tender, but not brown; then add them to the beans.
Cover, and boil about 2 1/2 hrs., or until beans are tender, adding boiling water if necessary.
Meanwhile, dredge liver with flour, and saute in remaining 2 tablesp butter until brown on both sides.
Cut liver in small pieces; then fold into beans, and serve.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1913 Calories from Fat 434

% Daily Value*

Total Fat 49 g75.9%

Saturated Fat 26.6 g133.2%

Trans Fat 0.4 g

Cholesterol 720.5 mg240.2%

Sodium 5435.3 mg226.5%

Total Carbohydrates 251 g83.6%

Dietary Fiber 57.1 g228.3%

Sugars 12 g

Protein 127 g253.4%

Vitamin A 826.8% Vitamin C 87.2%

Calcium 47.8% Iron 216.7%

*Based on a 2000 Calorie diet


Spanish Beans With Liver Recipe