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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. kidney beans
1/2 lb. pinto beans
4 cups water
4 cups chicken broth
2 cloves garlic
2 bay leaves
1 can (16 oz.) tomatoes, puréed
1 can (4 oz.) pimientos, drained
1 lg. green pepper, chopped
1 lg. red pepper, chopped
1 lg. onion, chopped
1 cup chopped celery
1 can (4 oz.) green chiles
1/4 cup fresh parsley
1/4 tsp. red pepper flakes
1/4 tsp. cumin
1/4 tsp. hot pepper sauce
1 tsp. hot pepper sauce
1 tsp. paprika
1 tsp. salt
1 tbsp. cider vinegar
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Directions:
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Rinse beans. Place 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 beans to Dutch oven with broth, garlic and bay leaves. Bring to aboil. Reduce heat; cover and simmer 1-1/4 hours. Stir in remaining ingredients. Cover and simmer 1 hour or until bean and vegetables are tender and gravy is thick. Remove bay leaves.
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Serve with rice & cornbread. Vegetable broth can be used instead of chicken. The red pepperflakes, cumin & hot pepper sauce can be increased to 1/2 tsp if you wantit spicy.
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