Hot Red Beans & Rice with Bell Pepper

Directions

Rinse beans.

Place in a Dutch oven with water.

Bring to a boil, simmer 2 min.

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 1¼ hours.

Stir in remaining ingredients.

Cover and simmer 1 hour or until bean and vegetables are tender and gravy is thick.

Remove bay leaves.

Serving Ideas : Serve with rice and cornbread.

NOTES :

Vegetable broth can be used instead of chicken.

The red pepper flakes, cumin andamp; hot pepper sauce can be increased to ½ teaspoon if you want it spicy.