Budget red beans & rice

Yield: 12 Servings

Measure 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

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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