| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Spanish | Casseroles, Spanish, Vegetables, Vegetarian | 1 | Batch |
INGREDIENTS
| 2 | lg | Cans red kidney beans, drained |
| 1 1/2 | tb | Butter or margarine |
| 1 | ts | Liquid smoke |
| 2 | ts | Dry mustard |
| 1 | Clove garlic, minced | |
| 1 | ts | Salt |
| 1 | Jigger brandy | |
| 1/4 | ts | Pepper |
| 1 | pn | Thyme |
| 2 | tb | Cider vinegar |
| 1 | pn | Rosemary |
| 1/2 | c | Pickle juice |
| 1/4 | c | Strong coffee |
INSTRUCTIONS
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 F. oven. Slice an onion on top of the beans and bake 20 minutes longer at 400 F. Pour coffee over all and bake at 400 F. 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. From vegan.zip at Michelle Stewart's Sunshine PC Board in Pembroke Pines, FL. Source unknown. Formatted by Cathy Harned. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/michelle.zip
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