Yield: 12 Servings
Measure | Ingredient |
---|---|
1 pounds | Kidney beans; dry, rinsed |
1 pounds | Pinto beans; dry, rinsed |
4 cups | Water |
4 cups | Chicken broth |
2 \N | Cloves garlic; minced |
2 \N | Bay leaves |
1 can | (14.5-oz) tomatoes; chopped |
1 \N | 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 |
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.
MC-RECIPE@...
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #82
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .