Budget red beans and rice
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Dry kidney beans, rinsed |
| ½ | pounds | Dry pinto beans, rinsed |
| 4 | cups | Water |
| 4 | cups | Chicken broth |
| 2 | Garlic cloves, minced | |
| 2 | Bay leaves | |
| 1 | can | Tomatoes with liquid, chopped (14 1/2 oz) |
| 1 | Jar (4 oz) chopped pimiento, drained | |
| 1 | large | Green pepper, chopped |
| 1 | large | Onion, chopped |
| 1 | cup | Celery, chopped |
| 1 | can | Diced green chiles (4 oz.) |
| ¼ | cup | Snipped fresh parsley |
| ¼ | teaspoon | 1/4 to 1/2 tsp. crushed red pepper flakes |
| ¼ | teaspoon | 1/4 to 1/2 tsp. ground cumi |
| ¼ | teaspoon | 1/4 to 1/2 tsp. hot pepper sauce |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Vinegar |
| Rice | ||
Directions
Place beans in a dutch oven with water. Bring to a boil; simmer 2 minutes. Remove from the heat. Cover and let stand for one hour.
Drain and rinse beans. Return to Dutch oven with broth, garlic and bay leaves; bring to a boil. Reduce heat, cover and simmer for 1¼ hours. Stir in all remaining ingredients. Cover and simmer for one hour or until beans and vegetables are tender and gravy is thick.
Remove bay leaves. Serve over rice.
This meal costs only $.68 per plate.
Source: Taste of Home magazine
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