Red beans and rice #15

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.




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