Red Beans& Rice

* Exported from MasterCook II *

Red Beans & Rice

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Low Fat Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Kidney beans
1/2 lb Pinto beans
4 c Water
4 c Chicken or Vegetable broth
2 Garlic cloves
2 Bay leaves
16 oz Tomatoes -- canned -- pureed
4 oz Pimientos -- drained
1 lg Green pepper -- chopped
1 lg Red pepper -- chopped
1 lg Onion -- chopped
1 c Celery -- chopped
4 oz Green chiles
1/4 c Fresh parsley
1/4 tsp Red pepper flakes
1/4 tsp Cumin
1/4 tsp Hot pepper sauce
1 tsp Hot pepper sauce
1 tsp Paprika
1 tsp Salt
1 tbsp Cider vinegar

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 1/4 hours.

Stir in remaining ingredients. Cover & simmer 1 hour or until bean &
vegetables are tender & gravy is thick. Remove bay leaves Serving Ideas :
Serve with rice & cornbread.

NOTES : Vegetable broth can be used instead of chicken. The red pepper
flakes, cumin & hot pepper sauce can be increased to 1/2 tsp if you want it
spicy.

Fat - 1.5 g (7.2%) Sodium - 829 mg
Recipe by: A taste of Home Magazine

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