| 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 | 14.5-oz tomatoes chopped | |
| 1 | Jar, 4-oz pimientos | |
| chopped | ||
| 1 | Green peper, chopped | |
| 1 | Red pepper, chopped | |
| 1 | Onion, chopped | |
| 1 | c | Celery, chopped |
| 1 | Diced green chilies | |
| 1/4 | c | Fresh parsley, sinped |
| 1/4 | t | Crushed red pepper |
| 1/4 | t | Cumin |
| 1/4 | t | Hot pepper sauce |
| 1 | t | Paprika |
| 1 | t | Salt |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 99
Calories From Fat: 11
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 743.5mg
Potassium: 426.5mg
Carbohydrates: 16.1g
Fiber: 5.4g
Sugar: 2.8g
Protein: 6.7g