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Spanish Beanpot

Love.Food's picture
Ingredients
  Canned red kidney beans 40 Ounce (Two No.2 Cans)
  Bacon fat 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Thyme 1⁄4 Teaspoon
  Rosemary 1⁄4 Teaspoon
  Bay leaf 1 Small
  Cloves 1⁄4 Teaspoon
  Dry mustard 1 Tablespoon
  Black pepper 1⁄4 Teaspoon
  Wine vinegar 2 Tablespoon
  Watermelon pickle juice/Juice from pickled peaches 1⁄2 Cup (8 tbs)
  Onion 1 Large, chopped
  Bacon strip 4
Directions

GETTING READY
1. Butter a casserole dish or a bean pot if you have one.
2. Preheat the oven to 350° F

MAKING
3. Drain the liquid from the beans and add to the casserole.
4. Add all the remaining ingredients except the bacon strips, to the beans and give a good stir to mix well.
5. Arrange the bacon strips on top of the bean mixture.
6. Cover the pot with its lid and transfer to the preheated oven
7. Bake almost an hour until heated through.

FINALIZING
8. Uncover and place the casserole under a broiler until the bacon is crisp and brown.

SERVING
9. Serve straight out of the casserole.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Bean
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
8

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