Red beans& rice

 
                              Red Beans & Rice
 
 Recipe By     : Taste of Home magazine
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         kidney beans
      1/2  pound         pinto beans
    4      cups          water
    4      cups          chicken broth
    2                    garlic cloves
    2                    bay leaves
   16      ounces        tomatoes, canned -- pureed
    4      ounces        pimientos -- drained
    1      large         green pepper -- chopped
    1      large         red pepper -- chopped
    1      large         onion -- chopped
    1      cup           celery -- chopped
    4      ounces        green chiles
      1/4  cup           fresh parsley -- chopped
      1/2  teaspoon      red pepper flakes
      1/2  teaspoon      cumin
      1/2  teaspoon      hot pepper sauce
    1      teaspoon      paprika
    1      teaspoon      salt
    1      tablespoon    vinegar
 
 Rinse beans. Place in a Dutch oven with water. Bring to a boil,
 simmer 2 minutes. 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 1/2 hours. Stir in 
 remaining ingredients. Cover & simmer 1 hour or until beans &
 vegetables are tender. Remove bay leaves.
 
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 Serving Ideas : Serve with rice & cornbread.
 
 NOTES : For a less spicy taste, use only 1/4 tsp of the pepper flakes,
 cumin & hot pepper sauce.