Mexican Bean Pot Recipe
This mouth-watering Mexican Bean Pot is a true treat for any foodie! Here's a simple recipe for Mexican Bean Pot for you to try at home. Serve it as a delicious and filling main meal or make it the side dish or as you please.
Ingredients
| Kidney beans | 1 pound, dried | |
| Water | 3 Cup (16 tbs) | |
| California burgundy or other red dinner wine - 2 cups | ||
| Plain or seasoned salt - 1 tablespoon | ||
| Butter or bacon drippings - 3 tablespoons | ||
| Garlic | 1 Clove (5gm) | |
| Cinnamon stick | 1 | |
| Powdered cloves - 1/8 teaspoon | ||
| Dry mustard | 2 Teaspoon | |
| Chili powder | 2 Teaspoon | |
| Wine vinegar | 2 Tablespoon | |
| Spicy syrup from sweet pickles or spiced fruit - 1/2 cup | ||
| Strong coffee | 1/2 Cup (16 tbs) | |
| Stewed tomatoes -1 can (14 1/2-ounce) | ||
| Thick onion slices - 6 | ||
Directions
MAKING
1. Into a large saucepan measure beans, water and wine.
2. Bring slowly to a boil and boil for 2 minutes.
3. Turn off heat, cover and let it stand for 1 hour.
4. Add salt, butter, garlic, cinnamon, cloves, mustard and chili powder and simmer, covered, until beans begin to get tender, for about 1 hour and 20 minutes.
5. Add remaining ingredients and cook uncovered until beans are completely tender, about 30 to 40 minutes longer.
6. To get a thicker liquid, mash about 1/2 cup of the beans and stir into the remaining bean mixture.
SERVING
7. Spoon hot beans onto hot tortillas or squares of corn bread.
8. Sprinkle with chopped green onion and grated sharp Cheddar cheese, top with sliced avocado and serve.
1. Into a large saucepan measure beans, water and wine.
2. Bring slowly to a boil and boil for 2 minutes.
3. Turn off heat, cover and let it stand for 1 hour.
4. Add salt, butter, garlic, cinnamon, cloves, mustard and chili powder and simmer, covered, until beans begin to get tender, for about 1 hour and 20 minutes.
5. Add remaining ingredients and cook uncovered until beans are completely tender, about 30 to 40 minutes longer.
6. To get a thicker liquid, mash about 1/2 cup of the beans and stir into the remaining bean mixture.
SERVING
7. Spoon hot beans onto hot tortillas or squares of corn bread.
8. Sprinkle with chopped green onion and grated sharp Cheddar cheese, top with sliced avocado and serve.
Chef
