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Spanish Bean Dish

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Submitted by maravelousmarilyn

YIELD

servings

PREP

25 min

COOK

35 min

READY

60 min

Ingredients

2 2
CANS CANS RED KIDNEY BEANS
drained *
1 ½ 23
TABLESPOONS ML BUTTER
or margarine
1 5
TEASPOON ML LIQUID SMOKE *
2 1E+1
TEASPOONS ML DRY MUSTARD
1 1
CLOVE CLOVE GARLIC
minced
1 5
TEASPOON ML SALT
1 1
JIGGER JIGGER BRANDY *
¼ 1.3
TEASPOON ML BLACK PEPPER
1 1
PINCH PINCH THYME *
2 3E+1
TABLESPOONS ML APPLE CIDER VINEGAR
1 1
PINCH PINCH ROSEMARY LEAVES *
½ 118
CUP ML PICKLE JUICE *
¼ 59
CUP ML COFFEE
strong

Directions

Mix above ingredients except the brandy and coffee.

Pour over beans in a large casserole or bean pot.

Stir; bake one hour in a 250 degrees F oven.

Slice an onion on top of the beans and bake 20 minutes longer at 400℉ (200℃).

Pour coffee over all and bake at 400℉ (200℃) for another 15 minutes.

Add the brandy, pouring it over all.

Turn off oven and let dish stand in oven for 15 minutes, until brandy has heated and blended.

Serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 31g (1.1 oz)
Amount per Serving
Calories 47 90% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 621mg 26%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 3% Vitamin C 1%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
 
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