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Pinto Beans Recipe | |
Vegetable | |
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Ingredients:
1/2 pound Pinto Beans1/2 pound kidney 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 paprika1 teaspoon salt 1 tablespoon vinegar
Directions:
Rinse beans. Place 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 beans to Dutch oven with broth, garlic and bay leaves; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours. Stir in remaining ingredients. Cover and simmer an additional hour or until beans and vegetables are tender. Remove bay leaves. Serves 12
Nice with rice and corn bread.
For a less spicy taste, use only 1/4 teaspoon pepper flakes, cumin and hot pepper sauce.
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