Recipe - Red Beans And Rice

One half pound Kidney beans
One half pound Pinto beans
4 cup Water
4 cup Chicken broth
2 Garlic cloves
2 Bay leaves
16 ounce Tomatoes canned
Pureed
4 ounce Pimientos drained
1 lg Green pepper chopped
1 lg Red pepper chopped
1 lg Onion chopped
1 cup Celery chopped
4 ounce Green chiles
One fourth cup Fresh parsley
One fourth teaspoon Red pepper flakes
One fourth teaspoon Cumin
One fourth teaspoon Hot pepper sauce
1 teaspoon Hot pepper sauce
1 teaspoon Paprika
1 teaspoon Salt
1 tablespoon Cider vinegar

From: Hazel Slone hslone@freenet.columbus.oh.us

Date: Wed, 22 May 1996 13:57:34 0400 (EDT)

Rinse beans. Place in a Dutch oven with water. Bring to a boil, simmer 2
min. 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 One fourth hours. Stir in remaining
ingredients. Cover & simmer 1 hour or until beans & vegetables are tender
& gravy is thick.

From adonovan@uniserve.com Mon May 13 15:19:58 1996

Posted to Master Cook Recipes List, Digest #94