Ingredients
| 1/2 lb. | kidney beans | | 1/2 lb. | pinto beans | | 4 cups | water | | 4 cups | chicken broth | | 2 cloves | garlic | | 2 | bay leaves | | 1 can (1 lb.) | tomatoes, puréed | | 1 can (4 oz.) | pimientos, drained | | 1 | lg. green pepper, chopped | | 1 | lg. red pepper, chopped | | 1 | lg. onion, chopped | | 1 cup | chopped celery | | 1 can (4 oz.) | green chiles | | 1/4 cup | fresh parsley | | 1/4 tsp. | red pepper flakes | | 1/4 tsp. | cumin | | 1/4 tsp. | hot pepper sauce | | 1 tsp. | hot pepper sauce | | 1 tsp. | paprika | | 1 tsp. | salt | | 1 tbsp. | cider vinegar |
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Instructions
Rinse beans. Place in a Dutch oven with water. Bring to a boil, simmer 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse beans. Return beans to Dutch oven with broth, garlic and bay leaves. Bring to aboil. Reduce heat; cover and simmer 1-1/4 hours. Stir in remaining ingredients. Cover and simmer 1 hour or until bean and vegetables are tender and gravy is thick. Remove bay leaves.
Author's Comments
Serve with rice & cornbread. Vegetable broth can be used instead of chicken. The red pepperflakes, cumin & hot pepper sauce can be increased to 1/2 tsp if you wantit spicy.
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