Spanish Beans with Liver
|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|
|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|
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.