Making anything with dried beans ensures that you will be in the kitchen all day. It’s just the nature of rehydrating beans.
The pickle juice is a very interesting touch in this recipe. It adds the vinegar dill flavoring that makes pickles so good. Not sure it works with beans though.
The coffee also adds a nice and interesting touch.
The beans did end up nicely done. Not to soft, yet not too hard either.
The main issue with this dish was the salt. They were SOOOO salty. I think the combination of the salt itself and the pickle juice, it’s just too much.
I would try these beans again, just to see if they would taste better with less salt.
Mexican Bean Pot
2 Cups Dried Kidney Beans
1 Tablespoon Salt
6 Slices Bacon
4 Tablespoons Drippings or Shortening
1 Clove Garlic, Minced
Pinch Thyme
1 Bay Leaf
2 Whole Cloves
1 Teaspoon Dry Mustard
1/8 Teaspoon Cayenne
2 Tablespoons Vinegar
1/2 Cup Pickle Juice
1/4 Cup Strong Coffee
6 Onion Slices
Cover beans with 6 cups cold water. Boil for 2 minutes, then soak for 1 hour. Fry bacon until half cooked, drain fat and reserve. Add fat to beans. Simmer until tender, about 2 hours. Drain beans and combine with other ingredients (except bacon, coffee and sliced onion). Place in a 1 1/2 quart casserole. Bake in a 350 degree oven for 1 hour. Pour coffee over beans. Top with bacon and onion slices. Place in a 400 degree oven for 20 minutes.
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