Red Beans And Rice - cooking recipe

Ingredients

1/2 lb. dry kidney beans, rinsed
1/2 lb. dry pinto beans, rinsed
4 c. water
2 garlic cloves, minced
1 (14 1/2 oz. or 16 oz.) can diced tomatoes
1 (4 oz.) jar diced O'sage pimiento, drained
1 large green pepper, chopped
1 large red pepper, chopped
1 c. celery, chopped
4 c. chicken broth
2 bay leaves
1 large onion, chopped
1/4 c. snipped fresh parsley
1/4 to 1/2 tsp. ground cumin
1 Tbsp. vinegar and hot cooked rice
1 tsp. paprika

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 leaf; bring to a boil.
Reduce heat; cover and simmer for 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.
This dish keeps well.
Also good served with corn bread.