| 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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