Mexican Bean Pot
3 caps water
2 cups California Burgundy or other red dinner wine tablespoon plain or seasoned salt
3 tablespoons butter or bacon drippings
1 clove garlic 1 stick cinnamon
1/8 teaspoon powdered cloves, 2 teaspoons dry mustard, 2 teaspoons chili powder
2 tablespoons wine vinegar
1/2 cup spicy syrup from sweet pickles or spiced fruit
1/2 cup strong coffee
1 can (14 1/2-ounce) stewed tomatoes
6 thick onion slices
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