Red Beans& Rice

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 [email protected]