*  Exported from  MasterCook II  *

                             Red Beans & Rice

Recipe By     : Taste of Home magazine
Serving Size  : 12   Preparation Time :0:00
Categories    : Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         kidney beans
     1/2  pound         pinto beans
   4      cups          water
   4      cups          chicken broth
   2                    garlic cloves
   2                    bay leaves
  16      ounces        tomatoes, canned -- pureed
   4      ounces        pimientos -- drained
   1      large         green pepper -- chopped
   1      large         red pepper -- chopped
   1      large         onion -- chopped
   1      cup           celery -- chopped
   4      ounces        green chiles
     1/4  cup           fresh parsley -- chopped
     1/2  teaspoon      red pepper flakes
     1/2  teaspoon      cumin
     1/2  teaspoon      hot pepper sauce
   1      teaspoon      paprika
   1      teaspoon      salt
   1      tablespoon    vinegar

Rinse beans. Place in a Dutch oven with water. Bring to a boil,
simmer 2 minutes. 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 1/2 hours. Stir in 
remaining ingredients. Cover & simmer 1 hour or until beans &
vegetables are tender. Remove bay leaves.

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Serving Ideas : Serve with rice & cornbread.

NOTES : For a less spicy taste, use only 1/4 tsp of the pepper flakes,
cumin & hot pepper sauce.