Red Beans And Rice 2 RecipeTagged in Main Meals
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
Return beans to Dutch oven with broth, garlic, and bay leaves. Bring to a
boil. Reduce heat; cover and simmer 1 1/4 hours.
Stir in remaining ingredients. Cover and simmer 1 hour or until beans and
vegetables are tender and gravy is thick. Remove bay leaves. Serve over hot
- 1/2 pound pinto beans
- 4 cups water
- 4 cups chicken broth
- 2 cloves garlic
- 2 bay leaves
- 1 can tomatoes -- 16 oz.
- 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
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon cumin
- 1/4 teaspoon hot pepper sauce
- 1 teaspoon hot pepper sauce
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 tablespoon cider vinegar
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