Recipe - Budget Red Beans And Rice

One half pound Dry kidney beans, rinsed
One half pound Dry pinto beans, rinsed
4 cup Water
4 cup Chicken broth
2 Garlic cloves, minced
2 Bay leaves
1 cn Tomatoes with liquid,
chopped (14 One half oz)
1 Jar (4 oz) chopped pimiento,
drained
1 lg Green pepper, chopped
1 lg Onion, chopped
1 cup Celery, chopped
1 cn Diced green chiles (4 oz.)
One fourth cup Snipped fresh parsley
One fourth teaspoon One fourth to One half tsp. crushed red
pepper flakes
One fourth teaspoon One fourth to One half tsp. ground cumi
One fourth teaspoon One fourth to One half 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 One fourth 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini