Free Recipe Red Beans and Rice #15

Recipe Type: V Recipes

Recipe Preparation: boil

Cooking Ingredients for Red Beans and Rice #15 Recipe

1 lb Kidney beans; dry, rinsed
1 lb Pinto beans; dry, rinsed
4 c Water
4 c Chicken broth
2 Cloves garlic; minced
2 Bay leaves
1 cn (14.5-oz) tomatoes; chopped
1 Jar (4-oz) pimientos;
1 lg Green peper; chopped
1 lg Red pepper; chopped
1 lg Onion; chopped
1 c Celery; chopped
1 cn Diced green chilies
1/4 c Fresh parsley; sinped
1/4 ts Crushed red pepper
1/4 ts Cumin
1/4 ts Hot pepper sauce
1 ts Paprika
1 ts Salt
1 tb Vinegar

Red Beans and Rice #15 Preparation

From: Lori Erickson <> Date: Sun, 12 May 1996 12:30:17 -0600 Recipe by: Taste of Home Place beans 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 to Dutch oven with broth, garlic and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1 1/4 hours. Stir in all remaining ingredients. Cover and simmer for 1 hour or until beans and vegetables are tender and gravey is thick. Remove bay leaves. Serve over rice. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #82 From the MasterCook recipe list.

Cooking Temperature:

Recipe Serves: 12

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