[recipe] Red Beans and Rice ~ vegan

[Guest guest]

Makes a lot, but is easy, delicious and quite economical.

I was thinking about cutting the recipe in half, but decided

to fix it and freeze half prepared for another meal.

Served it with cornbread muffins and a fruit salad.

 

Red Beans and Rice

 

1/2 lb. dry kidney beans, rinsed

1/2 lb. dry pinto beans, rinsed

4 cups water

4 cups light vegetable broth

4 cloves garlic, minced

2 bay leaves

1 can (14.5oz) diced tomatoes, undrained

1 jar (4oz) diced pimientos, drained

1 large green pepper, chopped

1 large sweet red pepper, chopped

1 large onion, chopped

1 cup chopped celery

1 can (4oz) diced green chilies

1 tsp paprika

1 tsp salt

1 Tbs vinegar

1/4 cup snipped fresh parsley

1/4 to 1/2 tsp crushed red pepper flakes

1/4 to 1/2 tsp ground cumin

1/4 to 1/2 tsp hot pepper sauce

Hot cooked rice

 

Place beans in a Dutch oven with water. Bring to a boil;

simmer 2 minutes. Remove from the heat. Cover and

let stand 1 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

the next 14 ingredients. Cover and simmer for 1 hour

or until beans and vegetables are tender and gravy is

thick. Remove bay leaves. Serve over hot cooked rice.

Yield: 12 servings

 

If you paid seventeen dollars for a mailbox

and you only got one love letter,

it would still be worth it.

~ Charlie Brown