Red Beans& Rice

Ingredients

1/2 pound kidney beans
1/2 pound pinto beans
4 cups water
4 cups chicken broth
2 garlic
2 bay leaves
16 ounces tomatoes pureed
4 pimientos
1 green pepper
1 pepper
1 onion
1 cup celery
4 green chiles
1/4 cup parsley
1/4 teaspoon pepper flakes
1/4 teaspoon cumin
1 1/4 teaspoon pepper sauce
1 teaspoon paprika
1 teaspoon salt
1 tablespoon cider vinegar

Instructions

Rinse beans. Place in a Dutch oven with water. Bring to a boil, simmer 2 min. Remove from heat. Cover & let stand 1 hour. Drain & rinse beans.

Return beans to Dutch oven with broth, garlic & bay leaves. Bring to a boil. Reduce heat; cover & simmer 1 1/4 hours.

Stir in remaining ingredients. Cover & simmer 1 hour or until bean & vegetables are tender & gravy is thick. Remove bay leaves Serving Ideas : Serve with rice & cornbread.

NOTES : Vegetable broth can be used instead of chicken. The red pepper flakes, cumin & hot pepper sauce can be increased to 1/2 tsp if you want it spicy.

Fat 1.5 g (7.2%) Sodium 829 mg Recipe by: A taste of Home Magazine Converted to MM by Donna Webster Donna@webster.post.demon.co.uk