Hot Red Beans & Rice with Bell Pepper
Hot Red Beans and Rice with Bell Pepper recipe
Yield
12 servingsPrep
15 minCook
2¼ hrsReady
3½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
red kidney beans
|
|
| ½ | pound |
pinto beans
|
|
| 4 | cups |
water
|
|
| 4 | cups |
chicken broth
|
|
| 2 | cloves |
garlic
|
|
| 2 |
bay leaves
|
*
|
|
| 16 | ounces |
tomatoes
canned, pureed |
|
| 4 | ounces |
pimentos
drained |
|
| 1 | large |
green bell peppers
chopped |
|
| 1 | large |
sweet red bell peppers
chopped |
|
| 1 | large |
onions
chopped |
|
| 1 | cup |
celery
chopped |
|
| 4 | ounces |
green chili peppers
|
|
| ¼ | cup |
parsley leaves
fresh |
|
| ¼ | teaspoon |
red pepper flakes
|
|
| ¼ | teaspoon |
cumin
|
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
| 1 | teaspoon |
red hot pepper sauce
|
|
| 1 | teaspoon |
paprika
|
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
apple cider vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
red kidney beans
|
|
| 226.8 | g |
pinto beans
|
|
| 946 | ml |
water
|
|
| 946 | ml |
chicken broth
|
|
| 2 | cloves |
garlic
|
|
| 2 | each |
bay leaves
|
*
|
| 462.4 | ml/g |
tomatoes
canned, pureed |
|
| 115.6 | ml/g |
pimentos
drained |
|
| 1 | large |
green bell peppers
chopped |
|
| 1 | large |
sweet red bell peppers
chopped |
|
| 1 | large |
onions
chopped |
|
| 237 | ml |
celery
chopped |
|
| 115.6 | ml/g |
green chili peppers
|
|
| 59 | ml |
parsley leaves
fresh |
|
| 1.3 | ml |
red pepper flakes
|
|
| 1.3 | ml |
cumin
|
|
| 1.3 | ml |
red hot pepper sauce
|
|
| 5 | ml |
red hot pepper sauce
|
|
| 5 | ml |
paprika
|
|
| 5 | ml |
salt
|
|
| 15 | ml |
apple cider vinegar
|
|
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.
