1/2 lb Dry kidney beans; rinsed
1/2 lb Dry pinto beans; rinsed
4 c Water
4 c Chicken broth
2 cl Garlic; minced
2 Bay leaves
14 1/2 oz Can chopped tomatoes with
- liquid
4 oz Can chopped green chiles -OR-
14 1/2 oz Can diced tomatoes with
- green chiles; undrained
4 oz Jar chopped pimiento;
- drained
1 lg Bell pepper; chopped
1 lg Onion; chopped
2 c Celery; chopped
1/4 c Fresh parsley; snipped
1/2 ts Crushed red chile flakes
1/2 ts Ground cumin
1/2 ts Hot pepper sauce; to taste
1 ts Paprika
1 ts Salt
1 ts Vinegar
Rice
1 lb Andouille or smoked sausage;
- sliced (optional) *
* Not as budget friendly, but tasty. If your wallet is flat leave
it out. -- UDD
Place beans in a dutch oven with water. Bring to a boil; simmer
2 minutes. Remove from the heat. Cover and let stand for one 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 one hour or until beans and vegetables are
tender and gravy is thick. Remove bay leaves. Serve over rice.
