Mexican Bean Pot Recipe
Ingredients
| Kidney beans | 1 pound, dried | |
| Water | 3 Cup (16 tbs) | |
| 2 cups California Burgundy or other red dinner wine | ||
| 1 tablespoon plain or seasoned salt | ||
| 3 tablespoons butter or bacon drippings | ||
| Garlic | 1 Clove (5gm) | |
| Cinnamon stick | 1 | |
| 1/8 teaspoon powdered cloves | ||
| Dry mustard | 2 Teaspoon | |
| Chili powder | 2 Teaspoon | |
| Wine vinegar | 2 Tablespoon | |
| 1/2 cup spicy syrup from sweet pickles or spiced fruit | ||
| Strong coffee | 1/2 Cup (16 tbs) | |
| Stewed tomatoes | 1 Can (10oz) | |
| 6 thick onion slices | ||
Directions
MAKING
1. in a large saucepan, measure water, wine and beans and bring it to a boil, allow to boil for a couple of minutes
2. Turn the heat off, cover and let it stand for an hour
3. Add salt, garlic, butter, cloves, chili powder, cinnamon and mustard, cover and simmer till the beans begin to get tender, this could take about an hour and twenty minutes
4. Add the rest of the ingredients and cook without a cover until the beans are totally tender; if you need it thicker, mash about half a cup of beans and add it to the remaining bean mixture
SERVING
5. Spoon the beans onto hot tortillas, sprinkle green onion and sliced avocado on top and grate chddar cheese
1. in a large saucepan, measure water, wine and beans and bring it to a boil, allow to boil for a couple of minutes
2. Turn the heat off, cover and let it stand for an hour
3. Add salt, garlic, butter, cloves, chili powder, cinnamon and mustard, cover and simmer till the beans begin to get tender, this could take about an hour and twenty minutes
4. Add the rest of the ingredients and cook without a cover until the beans are totally tender; if you need it thicker, mash about half a cup of beans and add it to the remaining bean mixture
SERVING
5. Spoon the beans onto hot tortillas, sprinkle green onion and sliced avocado on top and grate chddar cheese
Chef
