South Of The Border Bean Pot Recipe
Ingredients
| Red kidney beans | 1 pound, soaked | |
| 1 medium-size yellow onion, peeled and coarsely chopped | ||
| Garlic | 1 Clove (5gm), crushed | |
| 1/2 cup minced sweet green pepper | ||
| Tomatoes | 1 Can (10oz) | |
| Olive oil | 3 Tablespoon | |
| Oregano | 1/2 Teaspoon | |
| Coriander | 1 Teaspoon, crushed | |
| Salt | 1 1/4 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| Parsley | 2 Teaspoon, minced | |
| 1 tablespoon honey or light corn syrup | ||
| Red wine vinegar | 2 Teaspoon | |
| 1/4 teaspoon crushed hot red chili peppers (optional) | ||
Directions
GETTING READY
1. Preheat the oven to 275° F.
2. Drain beans and rinse well under running tap water
MAKING
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
SERVING
7. Serve bubbling hot from the pot.
1. Preheat the oven to 275° F.
2. Drain beans and rinse well under running tap water
MAKING
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
SERVING
7. Serve bubbling hot from the pot.
Chef
