Title: Red Beans and Rice
Categories: Maindish
Yield: 12 Servings

1/2 lb Kidney beans
1/2 lb Pinto beans
4 c Water
4 c Chicken 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 ts Red pepper flakes
1/4 ts Cumin
1/4 ts Hot pepper sauce
1 ts Hot pepper sauce
1 ts Paprika
1 ts Salt
1 tb Cider vinegar

From: Hazel Slone

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 1/4 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