*  Exported from  MasterCook  *
 
                         Budget Red Beans and Rice
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Pulses And Grains                Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         Dry kidney beans -- rinsed
      1/2  pound         Dry pinto beans -- rinsed
    4      cups          Water
    4      cups          Chicken broth
    2                    Garlic cloves -- minced
    2                    Bay leaves
    1      can           Tomatoes with liquid -- chopped (14
    1      Jar           (4 oz) chopped pimiento --
 
    1      large         Green pepper -- chopped
    1      large         Onion -- chopped
    1      cup           Celery -- chopped
    1      can           Diced green chiles (4 oz.)
      1/4  cup           Snipped fresh parsley
      1/4  teaspoon      1/4 to 1/2 tsp. crushed red --
           kes      1/4  teaspoon      1/4 to 1/2 tsp. ground cumi
      1/4  teaspoon      1/4 to 1/2 tsp. hot pepper -- sauce
    1      teaspoon      Paprika
    1      teaspoon      Salt
    1      teaspoon      Vinegar
                         Rice
 
 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.  This meal costs only $.68 per plate.  Source: Taste
of Home magazine
 
 
 
 
 
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