Red Beans and Rice

* Exported from MasterCook *

Red Beans and Rice

Recipe By : Taste of Home
Serving Size : 12 Preparation Time :2:30
Categories : Beans Rice
Taste Of Home

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound kidney beans, dry -- rinsed
1 pound pinto beans, dry -- rinsed
4 cups water
4 cups chicken broth
2 cloves garlic -- minced
2 bay leaves
1 can tomatoes, canned (14 1/2 oz) -- chopped
1 jar pimientos (4 oz.) -- chopped
1 large green peper -- chopped
1 large red pepper -- chopped
1 large onion -- chopped
1 cup celery -- chopped
1 can diced green chilies
1/4 cup fresh parsley -- sinped
1/4 teaspoon crushed red pepper
1/4 teaspoon cumin
1/4 teaspoon hot pepper sauce
1 teaspoon paprika
1 teaspoon salt
1 tablespoon vinegar

Place beans in a Dutch oven with water. Bring to a boil; simmer 2 minutes.
Remove from heat. Cover and let stand 1 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 1 hour or until beans and vegetables are tender and
gravey is thick. Remove bay leaves. Serve over rice.

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