Serves: 6
Total Calories: 505

1 1/2 cups onions chopped
1 cup ham diced or smoked pork
2 garlic large, minced
2 tablespoons vegetable oil
1/2 cup water
1 teaspoon thyme dried, crushed
1/2 teaspoon beef bouillon
1/2 teaspoon hot pepper sauce
1 bay leaf large
2 (15-ounce) cans kidney beans drained and liquid reserved
1 (8 1/2-ounce) can refried beans
1 tablespoon red wine vinegar
2 tablespoons green onions chopped
3 cups white rice hot cooked
Additional hot pepper sauce

Grease a 2-quart casserole.

In a 10-inch skillet over medium heat, saute onions, pork or ham, and garlic in hot oil until lightly browned. Reduce heat to low. Stir in water, thyme, bouillon granules, 1/2 teaspoon hot pepper sauce and bay leaf. Cover and simmer for 8 to 10 minutes or until onions are tender.

Stir in kidney beans, refried beans and vinegar and cook until mixture boils. Remove bay leaf. Taste for seasoning. Mixture should be highly seasoned and slightly saucy. If too dry, stir in 2 to 3 tablespoons of the reserved bean liquid.

To serve, spoon bean mixture into a serving bowl. Garnish with green onions. Pass rice, then pass beans. Pass additional hot pepper sauce.

Nutritional Facts:

Serves: 6
Total Calories: 505
Calories from Fat: 46

More Recipes from the Just Good Cookin' Cookbook:
"Kentucky Jim's" Ribs
All-in-One Hamburger Supper
Always Good Quiche
Baked Chicken Divan (pictured on cover)
Breaded Fish
Cajun Red Beans And Rice
Cheese Or Shrimp Strata
Chicken And Vegetable Bake
Chicken Breasts Parmesan
Chicken-Fried Steak And Gravy
Chili-Tamale Skillet
Crispy Oven-Fried Chicken
Ham Carbonara
Hambalaya
Hawaiian Beans And Franks
Mandarin Pork Chops
Marinated Brisket
Marinated Cajun Fish
Meatballs Stroganoff
No-Wok Stir-Fry
Oven Fish Dinner
Pizz-agna
Potato Burgers With Gravy
Quick Skillet Goulash
Salmon-Under-Crust
Supper Nachos
Swiss Pepper Steak
Taco Pie
Tasty Liver And Onions
Teriyaki Steak
Vegetables A La King
White Enchiladas