Red Beans And Rice

• 1/2 lb. dry kidney beans, rinsed
• 1/2 lb. dry pinto beans, rinsed
• 4 c. water
• 4 c. chicken broth
• 2 garlic cloves, minced
• 2 bay leaves
• 1 (14 1/2 oz.) can tomatoes with liquid, chopped
• 1 large green pepper, chopped
• 1 large red pepper, chopped
• 1 large onion, chopped
• 1 c. celery, chopped
• 1 (4 oz.) can green chilies, chopped
• 1/4 c. parsley
• 1/4 to 1/2 tsp. crushed red pepper flakes
• 1/4 to 1/2 tsp. ground cumin
• 1/2 tsp. hot pepper sauce
• 1 tsp. paprika
• 1 tsp. salt
• 1 Tbsp. vinegar
• 2 c. cubed ham or 1 lb. cooked and drained sausage
• hot cooked rice

1. Place beans in a Dutch oven with water.
2. Bring to a boil; simmer 2 minutes.
3. Remove from heat.
4. Cover and let stand 1 hour. Drain and rinse beans.
5. Return to Dutch oven with broth, garlic and bay leaves; bring to a boil.
6. Reduce heat; cover and simmer 1 1/4 hours.
7. Stir in all remaining ingredients.
8. Cover and simmer for 1 hour or until beans and vegetables are tender and gravy is thick.
9. Remove bay leaves.
10. Serve over rice.
11. Makes 12 servings.

kidney beans, pinto beans, water, chicken broth, garlic, bay leaves, tomatoes, green pepper, red pepper, onion, celery, green chilies, parsley, red pepper, ground cumin, hot pepper sauce, paprika, salt, vinegar, ham, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=620575 (may not work)