Budget Red Beans and Rice

• 1/2 pound red kidney beans rinsed
• 1/2 pound pinto beans
• 4 cups water
• 4 cups chicken broth
• 2 each garlic cloves
• 2 each bay leaves
• 1 can tomatoes
• 1 jar pimentos
• 1 large green bell peppers chopped
• 1 large onions chopped
• 1 cup celery chopped
• 1 can green chili peppers
• 1/4 cup parsley leaves snipped
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon vinegar

1. Place beans in a dutch oven with water.
2. Bring to a boil; simmer 2 minutes.
3. Remove from the heat.
4. Cover and let stand for one hour.
5. Drain and rinse beans.
6. Return to Dutch oven with broth, garlic and bay leaves; bring to a boil.
7. Reduce heat, cover and simmer for 1 1/4 hours.
8. Stir in all remaining ingredients.
9. Cover and simmer for one hour or until beans and vegetables are tender and gravy is thick.
10. Remove bay leaves.
11. Serve over rice.

pinto beans, water, chicken broth, garlic, bay leaves, tomatoes, pimentos, green bell peppers, onions, celery, green chili peppers, parsley, paprika, salt, vinegar

Taken from recipeland.com/recipe/v/budget-red-beans-rice-43083 (may not work)