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Red Beans and Rice

1/2 pound kidney beans
1/2 pound pinto beans
4 cups water
4 cups chicken broth
2 cloves garlic
2 bay leaves
1 can tomatoes -- 16 oz., 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
1/4 teaspoon red pepper flakes
1/4 teaspoon cumin
1/4 teaspoon hot pepper sauce
1 teaspoon hot pepper sauce
1 teaspoon paprika
1 teaspoon salt
1 tablespoon cider vinegar


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 1/4 hours.


Stir in remaining ingredients. Cover and simmer 1 hour or until beans and vegetables are tender and gravy is thick. Remove bay leaves. Serve over hot rice.





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