Spanish Bean Dish
Yield
servingsPrep
25 minCook
35 minReady
60 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
red kidney beans
drained |
*
|
| 1 ½ | tablespoons |
butter
or margarine |
|
| 1 | teaspoon |
liquid smoke
|
*
|
| 2 | teaspoons |
dry mustard
|
|
| 1 | clove |
garlic
minced |
|
| 1 | teaspoon |
salt
|
|
| 1 | jigger |
brandy
|
*
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | pinch |
thyme
|
*
|
| 2 | tablespoons |
apple cider vinegar
|
|
| 1 | pinch |
rosemary leaves
|
*
|
| ½ | cup |
pickle juice
|
* |
| ¼ | cup |
coffee
strong |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
red kidney beans
drained |
*
|
| 23 | ml |
butter
or margarine |
|
| 5 | ml |
liquid smoke
|
*
|
| 1E+1 | ml |
dry mustard
|
|
| 1 | clove |
garlic
minced |
|
| 5 | ml |
salt
|
|
| 1 | jigger |
brandy
|
*
|
| 1.3 | ml |
black pepper
|
|
| 1 | pinch |
thyme
|
*
|
| 3E+1 | ml |
apple cider vinegar
|
|
| 1 | pinch |
rosemary leaves
|
*
|
| 118 | ml |
pickle juice
|
* |
| 59 | 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.
