Red beans and rice #15
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Kidney beans; dry, rinsed |
| 1 | pounds | Pinto beans; dry, rinsed |
| 4 | cups | Water |
| 4 | cups | Chicken broth |
| 2 | Cloves garlic; minced | |
| 2 | Bay leaves | |
| 1 | can | (14.5-oz) tomatoes; chopped |
| 1 | Jar (4-oz) pimientos; chopped | |
| 1 | large | Green peper; chopped |
| 1 | large | Red pepper; chopped |
| 1 | large | Onion; chopped |
| 1 | cup | Celery; chopped |
| 1 | can | Diced green chilies |
| ¼ | cup | Fresh parsley; sinped |
| ¼ | teaspoon | Crushed red pepper |
| ¼ | teaspoon | Cumin |
| ¼ | teaspoon | Hot pepper sauce |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Vinegar |
Directions
From: Lori Erickson <lori@...>
Date: Sun, 12 May 1996 12:30:17 -0600 Recipe by: Taste of Home Place beans in a Dutch oven with water. Bring to a boil; simmer 2 minutes. Remove from heat. Cover and let stand 1 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 1 hour or until beans and vegetables are tender and gravey is thick. Remove bay leaves. Serve over rice.
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