Red Beans and Rice

Category: Side Dish

Cuisine: American

Ready in 30 minutes

Ingredients

4 c Chicken broth

1/4 ts Red pepper flakes

1 tb Cider vinegar

2 Bay Leaves

16 oz Tomatoes -- canned --

1 lg Red pepper -- chopped

1/2 lb Kidney beans

2 Garlic

4 c Water

1/2 lb Pinto beans

1/4 ts Hot pepper sauce

1 ts Paprika

Pureed

4 oz Pimientos -- drained

1 lg Green pepper -- chopped

1/4 c Fresh parsley

1 ts Salt

1 lg Onion -- chopped

4 oz Green chiles

1/4 ts Cumin

1 c Celery -- chopped

1 ts Hot pepper sauce


Directions

From: Hazel Slone <hslone@freenet.columbus.oh.us> Date: Wed, 22 May 1996 13:57:34 -0400 (EDT) Rinse beans. Place in a Dutch oven with water. Bring to a boil, simmer 2 min. Remove from heat. Cover & let stand 1 hour. Drain & rinse beans. Return beans to Dutch oven with broth, garlic & bay leaves. Bring to a boil. Reduce heat; cover & simmer 1 1/4 hours. Stir in remaining ingredients. Cover & simmer 1 hour or until beans & vegetables are tender & gravy is thick. >From adonovan@uniserve.com Mon May 13 15:19:58 1996 Posted to Master Cook Recipes List, Digest #94

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