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Potluck Red Beans and Rice

 Potluck Red Beans and Rice
This recipe originated from my sister-in-law, but I changed it around a bit to suit the tastes of my family. I chop and freeze garden peppers in individual packets so they're ready any time I want them.—Marcia Salisbury, Waukesha, Wisconsin
12 ServingsPrep: 10 min. + soaking Cook: 70 min.

Ingredients

  • 1/2 pound dried kidney beans, rinsed
  • 1/2 pound dried pinto beans, rinsed
  • 4 cups water
  • 4 cups chicken broth
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 jar (4 ounces) chopped pimientos, drained
  • 1 large green pepper, chopped
  • 1 large sweet red pepper, chopped
  • 1 large onion, chopped
  • 1 cup chopped celery
  • 1 can (4 ounces) diced green chilies
  • 1/4 cup snipped fresh parsley
  • 1 tablespoon vinegar
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/4 to 1/2 teaspoon ground cumin
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1/4 to 1/2 teaspoon hot pepper sauce
  • Hot cooked rice

Directions

  • Place beans in a Dutch oven with water. Bring to a boil; boil for 2
  • minutes. Remove from the heat; cover and let soak for 1-4 hours or

2 of 2

Potluck Red Beans and Rice (continued)

Directions (continued)

  • until softened. Drain and rinse beans, discarding liquid. Return
  • beans to Dutch oven; add the broth, garlic and bay leaves. Bring to
  • a boil. Reduce heat; cover and simmer for 1-1/4 hours.
  • Stir in remaining ingredients except rice. Cover and simmer 1 hour
  • longer or until beans and vegetables are tender and sauce is
  • thickened. Remove bay leaves. Serve over rice. Yield: 12 servings (3
  • quarts).
Nutritional Facts: 1 serving (1 cup) equals 160 calories, 1 g fat (trace saturated fat), 0 cholesterol, 604 mg sodium, 30 g carbohydrate, 9 g fiber, 10 g protein.