Liver with Spanish Beans
1 3/4 cps dried kidney beans
1 qt cold water
1 cp canned tomatoes
2 1/2 tsp salt
1/4 tsp pepper
1 bay leaf
1/4 tsp powdered thyme
2 medium onions, diced
1 clove garlic, minced
3/4 cp shortening
1/2 lb thinly sliced beef liver
1 tbsp all-purpose enriched flour
1 - Wash beans, soak in cold water overnight.
2 - Drain and measure the liquid and add enough water to make 3 cps of liquid.
3 - Add again to the beans together with the next 5 ingredients.
4 - Saute' onions and garlic in the shortening until tender, but not brown.
5 - Add them to the beans, reserving the fat.
6 - Cover and bring the beans to a boil, then simmer until tender(about 2 1/2 hrs.
7 - Meanwhile dredge liver with the flour and brown in the shortening in
which the onions and garlic were previously cooked.
8 - Cut the liver into small, thin strips and fold into the beans.
Serves 5 or 6.