Budget Red Beans & Rice
Yield
12 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
red kidney beans
rinsed |
|
| ½ | pound |
pinto beans
|
|
| 4 | cups |
water
|
|
| 4 | cups |
chicken broth
|
|
| 2 | each |
garlic cloves
|
|
| 2 | each |
bay leaves
|
*
|
| 1 | can |
tomatoes
|
*
|
| 1 | jar |
pimentos
|
*
|
| 1 | large |
green bell peppers
chopped |
|
| 1 | large |
onions
chopped |
|
| 1 | cup |
celery
chopped |
|
| 1 | can |
green chili peppers
|
*
|
| ¼ | cup |
parsley leaves
snipped |
|
| 1 | teaspoon |
paprika
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
red kidney beans
rinsed |
|
| 226.8 | g |
pinto beans
|
|
| 946 | ml |
water
|
|
| 946 | ml |
chicken broth
|
|
| 2 | each |
garlic cloves
|
|
| 2 | each |
bay leaves
|
*
|
| 1 | can |
tomatoes
|
*
|
| 1 | jar |
pimentos
|
*
|
| 1 | large |
green bell peppers
chopped |
|
| 1 | large |
onions
chopped |
|
| 237 | ml |
celery
chopped |
|
| 1 | can |
green chili peppers
|
*
|
| 59 | ml |
parsley leaves
snipped |
|
| 5 | ml |
paprika
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
vinegar
|
|
Directions
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 1¼ 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.
