| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Dutch | Maindish | 12 | Servings |
INGREDIENTS
| 1/2 | lb | Kidney beans |
| 1/2 | lb | Pinto beans |
| 4 | c | Water |
| 4 | c | 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 | c | Celery — chopped |
| 4 | oz | Green chiles |
| 1/4 | c | Fresh parsley |
| 1/4 | ts | Red pepper flakes |
| 1/4 | ts | Cumin |
| 1/4 | ts | Hot pepper sauce |
| 1 | ts | Hot pepper sauce |
| 1 | ts | Paprika |
| 1 | ts | Salt |
| 1 | tb | Cider vinegar |
INSTRUCTIONS
From: Hazel Slone <hslone@freenet.columbus.oh.us> Date: Wed, 22 May 1996 13:57:34 -0400 (EDT) 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. >From adonovan@uniserve.com Mon May 13 15:19:58 1996 Posted to Master Cook Recipes List, Digest #94
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