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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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Serve this mildly spiced beans with accompaniments of rice, sour cream and green onions. A perfect addition to your Mexican dinner nights. From Land-O-Lakes Cookbook. Ingredients:
1 lb kidney bean, dried |
6 slices bacon, chopped (1/2 in pieces) |
1 cup onion, chopped |
1/4 cup fresh cilantro, chopped (or parsley) |
1/4 cup butter (or margarine) |
2 medium carrots, coarsely chopped |
1 tablespoon chili powder |
1 1/2 teaspoons salt |
1/2 teaspoon cumin |
1/2 teaspoon thyme leaves |
2 bay leaves |
2 whole cloves |
2 teaspoons fresh garlic, minced |
4 cups water |
Directions:
1. in large bowl place beans and cover with water, soak for 1 hour.
2. meanwhile in a 3qt saucepan cook bacon over med heat until bacon is browned.
3. reduce heat to med and add remaining ingredients (except 4 cups water and beans).
4. cook stirring occasionally until onions are crispy tender.
5. drain beans, add to vegetable mixture.
6. add 4 cups water, cook over high heat until mixture comes to a full boil.
7. reduce heat to med, cover, cook stirring occasionally until beans are fork tender (1 1/2 to 2 hours).
8. remove bay leaves and cloves before serving.
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