Spanish Bean Pot 1965

10
Servings
9m
Prep Time
2h
Cook Time
2h 9m
Ready In

Recipe: #38029

January 04, 2022



"Richard Bolling Missouri Uses peach juice from canned peaches"

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (207.7 g)
  • Calories 594.1
  • Total Fat - 4.3 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 15.4 mg
  • Sodium - 529.9 mg
  • Total Carbohydrate - 100.1 g
  • Dietary Fiber - 40 g
  • Sugars - 5 g
  • Protein - 42.5 g
  • Calcium - 233.2 mg
  • Iron - 13.8 mg
  • Vitamin C - 8.6 mg
  • Thiamin - 0.9 mg

Step 1

Drain beans, saving liquid.

Step 2

Fry 3 bacon slices and cut in pieces.

Step 3

Slice onion and saute in bacon grease. Combine all, plus juice and coffee.

Step 4

Then combine the garlic with all herbs and stir into first mixture.

Step 5

Place in greased casserole.

Step 6

Bake in a 300 degree oven 1 1/2 hours, adding some reserved bean liquid if it gets too dry.

Step 7

Add 4 slices bacon to top, last 1/2 hour. Just before serving, add 1 jigger of brandy and stir up from bottom.

Step 8

(Spicy, adjust cayenne to taste.)

Tips & Variations


No special items needed.