Lunch: Potluck Red Beans and Rice Recipe

Ingredients

1/2 pound dried kidney beans, rinsed
1/2 pound dried pinto beans, rinsed
4 cups water
4 cups chicken broth
2 garlic cloves, minced
2 bay leaves
1 can (14-1/2 ounces) diced tomatoes, undrained
1 jar (4 ounces) chopped pimientos, drained
1 large green pepper, chopped
1 large sweet red pepper, chopped
1 large onion, chopped
1 cup chopped celery
1 can (4 ounces) diced green chilies
1/4 cup snipped fresh parsley
1 tablespoon vinegar
1 teaspoon salt
1 teaspoon paprika
1/4 to 1/2 teaspoon ground cumin
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 to 1/2 teaspoon hot pepper sauce
Hot cooked rice

Instructions

Place beans in a Dutch oven with water. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let soak for 1-4 hours or until softened. Drain and rinse beans, discarding liquid. Return beans to Dutch oven; add the broth, garlic and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
Stir in remaining ingredients except rice. Cover and simmer 1 hour longer or until beans and vegetables are tender and sauce is thickened. Remove bay leaves. Serve over rice.

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