Red Beans And Rice - cooking recipe

Ingredients

1/2 lb. dry kidney beans, rinsed
1/2 lb. dry pinto beans, rinsed
4 c. water
4 c. chicken broth
2 garlic cloves, minced
2 bay leaves
1 (14 1/2 oz.) can tomatoes with liquid, chopped
1 large green pepper, chopped
1 large red pepper, chopped
1 large onion, chopped
1 c. celery, chopped
1 (4 oz.) can green chilies, chopped
1/4 c. parsley
1/4 to 1/2 tsp. crushed red pepper flakes
1/4 to 1/2 tsp. ground cumin
1/2 tsp. hot pepper sauce
1 tsp. paprika
1 tsp. salt
1 Tbsp. vinegar
2 c. cubed ham or 1 lb. cooked and drained sausage
hot cooked rice

Preparation

Place beans in a Dutch oven with water.
Bring to a boil; simmer 2 minutes.
Remove from 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 1 1/4 hours.
Stir in all remaining ingredients.
Cover and simmer for 1 hour or until beans and vegetables are tender and gravy is thick.
Remove bay leaves.
Serve over rice.
Makes 12 servings.