Red beans served over rice in the Southern way. Excellent and filling dish that pairs well with cornbread. wonderful for vegetarians. Over hot, cooked rice, serve.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 3 hrs 50 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- ½ pound dried kidney beans, rinsed
- ½ pound dried pinto beans, rinsed
- 4 cups water
- 4 cups vegetable broth
- 2 cloves garlic, minced
- 2 bay leaves
- 1 (14.5 ounce) can diced tomatoes, with liquid
- 1 (4 ounce) jar chopped pimento peppers, drained
- 1 (4 ounce) can diced green chiles
- 1 large green bell pepper, chopped
- 1 large sweet red pepper, chopped
- 1 large onion, chopped
- 1 cup chopped celery
- ¼ cup snipped fresh parsley
- 1 tablespoon vinegar
- 1 teaspoon paprika
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes, or more to taste
- ¼ teaspoon ground cumin, or more to taste
- ¼ teaspoon hot pepper sauce, or more to taste
Instructions
- Place beans into a large pot with water. Bring to a boil; reduce heat and let simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour.
- Drain and rinse the beans. Return to the pot with broth, garlic, and bay leaves; bring to a boil. Reduce heat, cover, and let simmer for 1 hour and 15 minutes.
- Stir in diced tomatoes, pimentos, green chiles, bell pepper, sweet red pepper, onion, celery, parsley, vinegar, paprika, salt, red pepper flakes, cumin, and hot sauce. Cover and let simmer until beans and vegetables are tender and gravy is thick, about 1 hour. Remove bay leaves. Serve over cooked rice.
- You can use chicken broth instead of vegetable broth.