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Home > Resources > The Outdoors > Cooking > Dutch Oven
 
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Budget Red Beans and Rice



1/2 lb Dry kidney beans, rinsed
1/2 lb Dry pinto beans, rinsed
4 c Water
4 c Chicken broth
2 Garlic cloves, minced
2 Bay leaves
1 cn Tomatoes with liquid, chopped (14 1/2 oz)
1 Jar (4 oz) chopped pimiento, drained
1 lg Green pepper, chopped
1 lg Onion, chopped
1 c Celery, chopped
1 cn Diced green chiles (4 oz.)
1/4 c Snipped fresh parsley
1/4 ts 1/4 to 1/2 tsp. crushed red pepper flakes
1/4 ts 1/4 to 1/2 tsp. ground cumi
1/4 ts 1/4 to 1/2 tsp. hot pepper sauce
1 ts Paprika
1 ts Salt
1 ts Vinegar
Rice

Place beans in a dutch oven with water. Bring to a boil; simmer 2 minutes. Remove from the heat. Cover and let stand for one hour. Drain and rinse beans. Return to Dutch oven with broth, garlic and bay leaves; bring to a boil. Reduce heat, cover and simmer for 1 1/4 hours. Stir in all remaining ingredients. Cover and simmer for one hour or until beans and vegetables are tender and gravy is thick. Remove bay leaves. Serve over rice.


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