Red Beans& Rice

* Exported from MasterCook *

Red Beans & Rice

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Low Fat 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
1/4 teaspoon Red pepper flakes
1/4 teaspoon Cumin
1/4 teaspoon Hot pepper sauce
1 teaspoon Hot pepper sauce
1 teaspoon Paprika
1 teaspoon Salt
1 tablespoon 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 Converted to MM by Donna Webster
Donna@webster.post.demon.co.uk





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