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Spanish Beans a la Café
A vegetarian dish with a lot of flavor!

2 large cans red kidney beans, drained
1-1/2 tbsp butter or margarine
1 tsp liquid smoke
2 tsp dry mustard
1 clove garlic, minced
1 tsp salt
1 jigger (1 ounce) brandy (optional)
1/4 tsp pepper
1 pinch thyme
2 tbsp cider vinegar
1 pinch rosemary
1/2 cup pickle juice
1/4 cup strong brewed Café Campesino Coffee

Put beans into a large casserole dish. Mix all of the other ingredients except the brandy and coffee. Pour over beans. Stir; bake one hour in a 250-degree F. oven. Slice an onion on top of the beans and bake 20 minutes longer at 400 degrees F. Pour coffee over all and bake at 400 degrees F. for another 15 minutes. Add the brandy (if you're using it), pouring it over all. Turn off oven and let dish stand in oven for 15 minutes, until brandy has heated and blended. Serve.

Yield: 6 to 8 servings

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