Red Beans and Rice

• 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 (1 lb.) tomatoes, pureed
• 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

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

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

Taken from www.foodgeeks.com/recipes/3369 (may not work)