Mexican Beans

Preparation info
  • Serves

    4 to 6

    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 1 pound red kidney beans
    • 1 Spanish onion, finely chopped
    • 2 cloves


    Place kidney beans in a large saucepan. Fill pan with water and bring gently to a boil. Remove saucepan from heat and let beans soak in hot water for 1 hour.

    Drain, and simmer with finely chopped onion and garlic in salted water in a large casserole. After about an hour of cooking, taste them. If they are cooked, drain; if not, continue to simmer until they are tender, but do not let th