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Spanish Beans with Liver Recipe
|Dried red kidney beans||1 3⁄4 Cup (28 tbs)|
|Cold water||1 Quart|
|Canned tomatoes||1 Cup (16 tbs)|
|Salt||2 1⁄2 Teaspoon|
|Powdered thyme||1⁄4 Teaspoon|
|Sliced onions||1 Cup (16 tbs)|
|Minced peeled garlic||1 Clove (5 gm)|
|Butter/Margarine / fat / salad oil||3 Tablespoon|
|Thinly sliced beef liver||1⁄2 Pound|
Serving size: Complete recipe
Calories 1913 Calories from Fat 434
% Daily Value*
Total Fat 49 g75.9%
Saturated Fat 26.6 g133.2%
Trans Fat 0.4 g
Cholesterol 720.5 mg
Sodium 5435.3 mg226.5%
Total Carbohydrates 251 g83.6%
Dietary Fiber 57.1 g228.3%
Sugars 12 g
Protein 127 g253.4%
Vitamin A 826.8% Vitamin C 87.2%
Calcium 47.8% Iron 216.7%
*Based on a 2000 Calorie diet
Drain; measure liquid, and add enough water to make 3 c.
Add to beans with next 5 ingredients.
Saute the sliced onions and the minced peeled clove garlic in 1 tablesp of the butter, until tender, but not brown; then add them to the beans.
Cover, and boil about 2 1/2 hrs., or until beans are tender, adding boiling water if necessary.
Meanwhile, dredge liver with flour, and saute in remaining 2 tablesp butter until brown on both sides.
Cut liver in small pieces; then fold into beans, and serve.