| Ingredients: |
- 1/2 lb Kidney beans
- 1/2 lb Pinto beans
- 4 cup Water
- 4 cup Chicken broth
- 2 Garlic cloves
- 2 Bay leaves
- 16 oz Tomatoes, canned ,
- Pureed
- 4 oz Pimientos, drained
- 1 lg Green pepper, chopped
- 1 lg Red pepper, chopped
- 1 lg Onion, chopped
- 1 cup Celery, chopped
- 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 Tbs Cider vinegar
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| Directions: |
- Rinse beans. Place in a Dutch oven with water. Bring to a boil, simmer 2 min. Remove from heat. Cover & let stand 1 hour. Drain & rinse beans. Return beans to Dutch oven with broth, garlic & bay leaves. Bring to a boil. Reduce heat; cover & simmer 1 1/4 hours. Stir in remaining ingredients. Cover & simmer 1 hour or until beans & vegetables are tender & gravy is thick.
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