Mexican Bean Pot Recipe


Preparation Time15 MinCooking Time1 Hr 20 Min
Ready In1 Hr 35 MinDifficulty LevelEasy
Health IndexAverageServings6
Main Ingredient


 Dried kidney beans/4 cups cooked or canned2 Cup (32 tbs)
 Salt1 Tablespoon
 Bacon slices6
 Drippings/Shortening4 Tablespoon
 Garlic1 Clove (5 gm), minced or crushed
 Thyme1 Pinch
 Bay leaf1 Small
 Whole cloves2
 Dry mustard2 Teaspoon
 Cayenne1⁄8 Teaspoon
 Vinegar2 Tablespoon
 Sweet pickle juice1⁄2 Cup (8 tbs) (from spiced fruit)
 Strong coffee1⁄4 Cup (4 tbs)
 Onion slices6

Nutrition Facts

Serving size

Calories 346 Calories from Fat 102

% Daily Value*

Total Fat 12 g17.8%

Saturated Fat 4.9 g24.4%

Trans Fat 0 g

Cholesterol 11.8 mg

Sodium 1239.5 mg51.6%

Total Carbohydrates 48 g15.8%

Dietary Fiber 10 g39.9%

Sugars 8.2 g

Protein 15 g29.8%

Vitamin A 6.4% Vitamin C 7.9%

Calcium 6% Iron 24.9%

*Based on a 2000 Calorie diet


1. Preheat the oven at(350°)
2. To prepare the beans cover it with 6 cups water, boil 2 minutes and soak for 1 hour or overnight.

3. In pan fry bacon in fat until half cooked and drain fat to make 4 tablespoon.
4. Add fat to beans (fat keeps beans from foaming) and simmer until tender, about 2 hours.
5. Drain beans and combine with other ingredients except bacon, coffee and sliced onion.
6. Place in 1 1/2 qt casserole.
7. Bake in moderate preheated oven for 1 hour.
8. Pour coffee over beans.

9. Garnish top with bacon and onion slices.
10. Bake in hot oven (400°) about 20 minutes, until bacon is crisp and serve.