Ingredients
- 4 pimientos (drained)
- 4 green chiles
- 2 garlic (cloves)
- 2 bay leaves
- 1 green pepper (chopped)
- 1 pepper (red chopped)
- 1 onion (chopped)
- 950 ml water
- 950 ml chicken broth
- 300 gr tomatoes pureed (canned)
- 250 gr kidney beans
- 230 gr pinto beans
- 100 gr celery (chopped)
- 16 ml cider vinegar
- 7 gr parsley (fresh)
- 6 ml pepper sauce (hot)
- 3 gr salt
- 2 gr paprika
- 1 gr pepper flakes (red)
- 1 gr 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 1.25 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 half 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
