Kidney Beans with Onions

  Here’s a recipe from the cookbook "The Art of Hermann German Cooking" (from Hermann, Missouri) that is simple, delicious, and good for you too.  It made a perfect side dish with brats off the grill.  I thought it was too much onion, I was wrong, it’s just right.  The real butter is really all the seasoning this dish needs.  This amount worked perfectly in my 8” cast iron skillet, and makes 3 or 4 side servings. 
I’ve learned to like beans of all kinds, after hating them as a kid.  Recipes like this might have changed my mind sooner.

Kidney Beans with Onions
  2           cups  kidney beans, canned -- or cooked
     1/2    cup  onion -- sliced
  1 1/2    tablespoons  butter
               salt -- to taste
               green pepper -- finely chopped
Melt butter and sauté onion slices until soft and slightly brown.  Rinse and drain beans and add to onions.  Mix lightly to coat beans with butter.

Add remaining seasoning and heat through.  Garnish with finely chopped green pepper.

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