For a less spicy taste, use only 1/4 teaspoon pepper flakes, cumin and hot pepper sauce.

Ingredients

  • 1/2 pound Pinto Beans
  • 1/2 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.

Print this recipe

Submitted 6/13/05.
Source: Taste of Home Magazine
Submitted By: Eileen Werth
crzylegs@erols.com
Pinto Beans