Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Dry kidney beans, rinsed 1 c Celery, chopped
1/2 lb Dry pinto beans, rinsed 1 cn Diced green chiles (4 oz.)
4 c Water 1/4 c Snipped fresh parsley
4 c Chicken broth 1/4 ts 1/4 to 1/2 tsp. crushed red
2 Garlic cloves, minced -pepper flakes
2 Bay leaves 1/4 ts 1/4 to 1/2 tsp. ground cumi
1 cn Tomatoes with liquid, 1/4 ts 1/4 to 1/2 tsp. hot pepper
-chopped (14 1/2 oz) -sauce
1 Jar (4 oz) chopped pimiento, 1 ts Paprika
-drained 1 ts Salt
1 lg Green pepper, chopped 1 ts Vinegar
1 lg Onion, chopped Rice

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 1 1/4
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.

This meal costs only $.68 per plate.

Source: Taste of Home magazine

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