Red Beans And Rice

Name: Red Beans And Rice
Ingredients: 1/2 lb. dry kidney beans, rinsed; 1/2 lb. dry pinto beans, rinsed; 4 c. water; 2 garlic cloves, minced; 1 (14 1/2 oz. or 16 oz.) can diced tomatoes; 1 (4 oz.) jar diced O'sage pimiento, drained; 1 large green pepper, chopped; 1 large red pepper, chopped; 1 c. celery, chopped; 4 c. chicken broth; 2 bay leaves; 1 large onion, chopped; 1/4 c. snipped fresh parsley; 1/4 to 1/2 tsp. ground cumin; 1 Tbsp. vinegar and hot cooked rice; 1 tsp. paprika

16 ingredients

12 steps

Ingredients

1/2 lb. dry kidney beans, rinsed
1/2 lb. dry pinto beans, rinsed
4 c. water
2 garlic cloves, minced
1 (14 1/2 oz. or 16 oz.) can diced tomatoes
1 (4 oz.) jar diced O'sage pimiento, drained
1 large green pepper, chopped
1 large red pepper, chopped
1 c. celery, chopped
4 c. chicken broth
2 bay leaves
1 large onion, chopped
1/4 c. snipped fresh parsley
1/4 to 1/2 tsp. ground cumin
1 Tbsp. vinegar and hot cooked rice
1 tsp. paprika

Directions

1

Place beans in a Dutch oven with water.
2

Bring to a boil; simmer 2 minutes.
3

Remove from heat.
4

Cover and let stand 1 hour. Drain and rinse beans.
5

Return to Dutch oven with broth, garlic and bay leaf; bring to a boil.
6

Reduce heat; cover and simmer for 1 1/4 hours.
7

Stir in all remaining ingredients.
8

Cover and simmer for 1 hour or until beans and vegetables are tender and gravy is thick.
9

Remove bay leaves.
10

Serve over rice.
11

This dish keeps well.
12

Also good served with corn bread.