Budget Red Beans and Rice Soup

• 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

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.

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

Taken from www.foodgeeks.com/recipes/2980 (may not work)