*  Exported from  MasterCook  *
 
                             Red Beans and Rice
 
 Recipe By     : Taste of Home
 Serving Size  : 12   Preparation Time :2:30
 Categories    : Beans                            Rice
                 Taste Of Home
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         kidney beans, dry -- rinsed
    1      pound         pinto beans, dry -- rinsed
    4      cups          water
    4      cups          chicken broth
    2      cloves        garlic -- minced
    2                    bay leaves
    1      can           tomatoes, canned (14 1/2 oz) -- chopped
    1      jar           pimientos (4 oz.) -- chopped
    1      large         green peper -- chopped
    1      large         red pepper -- chopped
    1      large         onion -- chopped
    1      cup           celery -- chopped
    1      can           diced green chilies
      1/4  cup           fresh parsley -- sinped
      1/4  teaspoon      crushed red pepper
      1/4  teaspoon      cumin
      1/4  teaspoon      hot pepper sauce
    1      teaspoon      paprika
    1      teaspoon      salt
    1      tablespoon    vinegar
 
 Place beans 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 
 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 1 hour or until beans and vegetables are tender and 
 gravey is thick.  Remove bay leaves.   Serve over rice.
 
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