South Of The Border Bean Pot Recipe


Preparation Time10 MinDifficulty LevelEasy
Health IndexAverageCuisine
VegetarianMain Ingredient
Interest Group


 Dried red kidney beans1 Pound, washed and soaked
 Yellow onion1 Medium, peeled and coarsely chopped
 Garlic1 Clove (5 gm), peeled and crushed
 Minced sweet peppers1⁄2 Cup (8 tbs) (Green One)
 Canned tomatoes28 Ounce (1 Can Of 1 Pound And 12 Ounce, Do Not Drain)
 Olive oil3 Tablespoon
 Oregano1⁄2 Teaspoon
 Crushed coriander1 Teaspoon
 Salt1 1⁄4 Teaspoon
 Black pepper1⁄8 Teaspoon
 Minced parsley2 Teaspoon
 Honey/Light corn syrup1 Tablespoon
 Red wine vinegar2 Teaspoon
 Crushed hot red pepper1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2300 Calories from Fat 461

% Daily Value*

Total Fat 53 g80.8%

Saturated Fat 7.4 g36.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3562.3 mg148.4%

Total Carbohydrates 365 g121.7%

Dietary Fiber 89.1 g356.2%

Sugars 23.7 g

Protein 117 g234.9%

Vitamin A 136.6% Vitamin C 275.2%

Calcium 72.2% Iron 240.4%

*Based on a 2000 Calorie diet


1. Preheat the oven to 275° F.
2. Drain beans and rinse well under running tap water

3. Tip the drained beans in a 2 1/2-quart casserole dish.
4. Stir in remaining ingredients.
5. Place casserole in the preheated oven and bake, for, 2 1/2 hours, stirring occassionally.
6. Cover the casserole with its lid or with double foil and continue baking for another 2 to 2 1/2 hours until beans are soft but not mushy, stirring one in a while and adding a little hot water if the liquid has dried

7. Serve bubbling hot from the pot.