Ingredients
- 4 pimientos (drained)
- 4 green chiles
- 2 garlic (cloves)
- 2 bay leaves
- 1 green pepper (chopped)
- 1 pepper (red chopped)
- 1 onion (chopped)
- 4 cups water
- 4 cups chicken broth
- 16 ounces tomatoes pureed (canned)
- 1/2 pound kidney beans
- 1/2 pound pinto beans
- 1 cup celery (chopped)
- 1 tablespoon cider vinegar
- 1/4 cup parsley (fresh)
- 1 1/4 teaspoon pepper sauce (hot)
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/4 teaspoon pepper flakes (red)
- 1/4 teaspoon cumin
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
