Budget Red Beans and Rice

* Exported from MasterCook *

Budget Red Beans and Rice

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Pulses And Grains Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Dry kidney beans -- rinsed
1/2 pound Dry pinto beans -- rinsed
4 cups Water
4 cups Chicken broth
2 Garlic cloves -- minced
2 Bay leaves
1 can Tomatoes with liquid -- chopped (14
1 Jar (4 oz) chopped pimiento --

1 large Green pepper -- chopped
1 large Onion -- chopped
1 cup Celery -- chopped
1 can Diced green chiles (4 oz.)
1/4 cup Snipped fresh parsley
1/4 teaspoon 1/4 to 1/2 tsp. crushed red --
kes 1/4 teaspoon 1/4 to 1/2 tsp. ground cumi
1/4 teaspoon 1/4 to 1/2 tsp. hot pepper -- sauce
1 teaspoon Paprika
1 teaspoon Salt
1 teaspoon Vinegar
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 1/4 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. Source: Taste of Home magazine





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