Budget red beans and rice

 
                         BUDGET RED BEANS AND RICE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Misc
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Dry kidney beans, rinsed
      1/2   lb           Dry pinto beans, rinsed
    4       c            Water
    4       c            Chicken broth
    2                    Garlic cloves, minced
    2                    Bay leaves
    1       cn           Tomatoes with liquid,
                         -chopped (14 1/2 oz)
    1                    Jar (4 oz) chopped pimiento,
                         -drained
    1       lg           Green pepper, chopped
    1       lg           Onion, chopped
    1       c            Celery, chopped
    1       cn           Diced green chiles (4 oz.)
      1/4   c            Snipped fresh parsley
      1/4   ts           1/4 to 1/2 tsp. crushed red
                         -pepper flakes
      1/4   ts           1/4 to 1/2 tsp. ground cumi
      1/4   ts           1/4 to 1/2 tsp. hot pepper
                         -sauce
    1       t            Paprika
    1       t            Salt
    1       t            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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