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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Meats Dutch Vegetable 12 Servings

INGREDIENTS

1 lb Kidney beans; dry, rinsed
1 lb Pinto beans; dry, rinsed
4 c Water
4 c Chicken broth
2 Cloves garlic; minced
2 Bay leaves
1 cn (14.5-oz) tomatoes; chopped
1 Jar (4-oz) pimientos; chopped
1 lg Green peper; chopped
1 lg Red pepper; chopped
1 lg Onion; chopped
1 c Celery; chopped
1 cn Diced green chilies
1/4 c Fresh parsley; sinped
1/4 ts Crushed red pepper
1/4 ts Cumin
1/4 ts Hot pepper sauce
1 ts Paprika
1 ts Salt
1 tb Vinegar

INSTRUCTIONS

From: Lori Erickson <lori@inet.dmc.ad12.k12.co.us>
Date: Sun, 12 May 1996 12:30:17 -0600
Recipe by: Taste of Home 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.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #82
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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