Pinto Beans

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.

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