1/2 pound Kidney beans
1/2 pound Pinto beans
4 cups Water
4 cups Chicken broth
2 Garlic cloves
2 Bay leaves
16 ounces Tomatoes — canned — pureed
4 ounces Pimientos — drained
1 large Green pepper — chopped
1 large Red pepper — chopped
1 large Onion — chopped
1 cup Celery — chopped
4 ounces Green chiles
1/4 cup Fresh parsley
1/4 teaspoon Red pepper flakes
1/4 teaspoon Cumin
1/4 teaspoon Hot pepper sauce
1 teaspoon Hot pepper sauce
1 teaspoon Paprika
1 teaspoon Salt
1 tablespoon Cider vinegar
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 bean & vegetables are tender & gravy is thick. Remove bay leaves Serving Ideas : Serve with rice & cornbread.
NOTES : Vegetable broth can be used instead of chicken. The red pepper flakes, cumin & hot pepper sauce can be increased to 1/2 tsp if you want it spicy.
Fat – 1.5 g (7.2%) Sodium – 829 mg Recipe by: A taste of Home Magazine Converted to MM by Donna Webster Donna@webster.post.demon.co.uk