Mexican Kidney Beans Recipe
Ingredients
| Dried kidney beans | 1 Pound | |
| Cold water | 3 Cup (48 tbs) | |
| Salt pork | 1⁄4 Pound | |
| Garlic | 3 Clove (15 gm) | |
| Chopped onion | 1⁄2 Cup (8 tbs) | |
| Chili powder | 2 Tablespoon | |
| Canned tomatoes | 3 1⁄2 Cup (56 tbs) | |
| Tomato paste | 1⁄4 Cup (4 tbs) | |
| Salt | 1 1⁄2 Teaspoon | |
| Oregano | 1⁄2 Teaspoon | |
| Cumin | 1 Pinch | |
| Pepper | 1 Dash |
Nutrition Facts
Serving size
Calories 358 Calories from Fat 117
% Daily Value*
Total Fat 13 g20.1%
Saturated Fat 4.4 g22.1%
Trans Fat 0 g
Cholesterol 12.2 mg4.1%
Sodium 768.1 mg32%
Total Carbohydrates 48 g16%
Dietary Fiber 12.6 g50.6%
Sugars 2.8 g
Protein 16 g32.7%
Vitamin A 40.4% Vitamin C 30.3%
Calcium 11.3% Iron 34.9%
*Based on a 2000 Calorie diet
Directions
Next day add enough fresh water to barely cover beans.
Bring to boiling point; reduce heat to low, and simmer, covered, about 1 hour.
Drain off any remaining liquid.
In small saucepan saute salt pork until quite crisp; add garlic and onion, and cook until just golden.
Scrape contents of pan into beans; add all remaining ingredients, combining thoroughly.
Let cook, covered, over very low heat about 1 1/2 hours or until beans are tender, stirring several times during cooking period.
Note: Second phase of preparation may be done in oven, using covered casserole.
Chef
