Ingredients
- 2 garlic (cloves)
- 2 bay leaves
- 1 onion
- 1 green pepper
- 1/2 cumi (ground)
- 950 ml water
- 950 ml chicken broth
- 250 gr dry kidney beans
- 230 gr dry pinto beans
- 100 gr celery
- 65 gr pimiento (chopped)
- 7 gr snipped parsley (fresh)
- 5 ml vinegar
- 3 gr salt
- 2 gr pepper (hot)
- 2 gr paprika
- 1 package green chiles (diced)
- 1 package tomatoes with liquid
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 1.25 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.
