Recipe By : Taste of Home magazine
Serving Size : 12 Preparation Time :0:00
Categories : Vegetarian
Amount Measure Ingredient -- Preparation Method
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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 -- chopped
1/2 teaspoon red pepper flakes
1/2 teaspoon cumin
1/2 teaspoon hot pepper sauce
1 teaspoon paprika
1 teaspoon salt
1 tablespoon vinegar
Rinse beans. Place in a Dutch oven with water. Bring to a boil,
simmer 2 minutes. 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 1/2 hours. Stir in
remaining ingredients. Cover & simmer 1 hour or until beans &
vegetables are tender. Remove bay leaves.
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Serving Ideas : Serve with rice & cornbread.
NOTES : For a less spicy taste, use only 1/4 tsp of the pepper flakes,
cumin & hot pepper sauce.
