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      Title: Budget Red Beans & Rice
 Categories: Beans, Rice, Chilies
      Yield: 12 Servings

    1/2 lb Dry kidney beans; rinsed
    1/2 lb Dry pinto beans; rinsed
      4 c  Water
      4 c  Chicken broth
      2 cl Garlic; minced
      2    Bay leaves
 14 1/2 oz Can chopped tomatoes with
           - liquid
      4 oz Can chopped green chiles -OR-
 14 1/2 oz Can diced tomatoes with
           - green chiles; undrained
      4 oz Jar chopped pimiento;
           - drained
      1 lg Bell pepper; chopped
      1 lg Onion; chopped
      2 c  Celery; chopped
    1/4 c  Fresh parsley; snipped
    1/2 ts Crushed red chile flakes
    1/2 ts Ground cumin
    1/2 ts Hot pepper sauce; to taste
      1 ts Paprika
      1 ts Salt
      1 ts Vinegar
           Rice
      1 lb Andouille or smoked sausage;
           - sliced (optional) *

  * Not as budget friendly, but tasty. If your wallet is flat leave
    it out. -- UDD

  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.

  Source: Taste of Home magazine

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