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Foodgeek: |
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Rating: |
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Servings: |
12 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1/2 lb. dry kidney beans, rinsed
1/2 lb. dry pinto beans, rinsed
4 cups water
4 cups chicken broth
2 cloves garlic, minced
2 bay leaves
1 can (14 oz.) tomatoes, with liquid
1 jar (4 oz.) chopped pimientos
1 lg. green pepper, chopped
1 lg. onion, chopped
1 cup celery, chopped
1 can (4 oz.) diced green chiles
1/4 cup snipped fresh parsley
1/4 to 1/2 tsp. crushed red pepper flakes
1/4 to 1/2 tsp. ground cumin
1/4 to 1/2 tsp. hot pepper sauce
1 tsp. paprika
1 tsp. salt
1 tsp. vinegar
Rice
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Directions:
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Place beans in a dutch oven with water. Bring to a boil; simmer 2 minutes. Remove from the heat. Cover and let stand for one 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 one hour or until beans and vegetables are tender and gravy is thick. Remove bay leaves. Serve over rice.
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This meal costs only $.68 per plate.
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