| 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
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”