Title: Red Beans and Rice #15
Categories: Vegetable
Yield: 12 Servings

1 lb Kidney beans; dry, rinsed
1 lb Pinto beans; dry, rinsed
4 c Water
4 c Chicken broth
2 Cloves garlic; minced
2 Bay leaves
1 cn (14.5-oz) tomatoes; chopped
1 Jar (4-oz) pimientos;
-chopped
1 lg Green peper; chopped
1 lg Red pepper; chopped
1 lg Onion; chopped
1 c Celery; chopped
1 cn Diced green chilies
1/4 c Fresh parsley; sinped
1/4 ts Crushed red pepper
1/4 ts Cumin
1/4 ts Hot pepper sauce
1 ts Paprika
1 ts Salt
1 tb Vinegar

From: Lori Erickson

Date: Sun, 12 May 1996 12:30:17 -0600

Recipe by: Taste of Home Place beans in a Dutch oven with water. Bring to a
boil; simmer 2 minutes. Remove from heat. Cover and let stand 1 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 1/4 hours. Stir in
all remaining ingredients. Cover and simmer for 1 hour or until beans and
vegetables are tender and gravey is thick. Remove bay leaves. Serve over
rice.

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

MC-RECIPE DIGEST V1 #82

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.