Red Beans and Rice

This is spicy. I was told that it was from the Dominican Republic but someone tasted this not too long ago and said that it was from Haiti, they don't eat spicy food in the DR but they eat very spicy food in Haiti. Interesting. Don't know but it was given to me by someone that had lived in the Dominican Republic. I usually fix this in the summer but it would really be a better Winter dish.

Red Beans and Rice
1/2 pound kidney beans, dry, rinsed
1/2 pound pinto beans, dry, rinsed
4 cups water
4 cups chicken broth
2 garlic cloves, grated
2 bay leaves
1 14-ounce can diced tomatoes with liquid
1 can 4 ounce tomato paste
1 large green pepper, chopped
1 onion, minced or grated
1 cup celery, chopped
1 can green chilies, diced
1/4 cup chopped fresh parsley or 2 Tablespoons dried
1/2 teaspoon red pepper flakes
1/2 teaspoon Cajun seasonin
1/4 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1 teaspoon vinegar
Place beans in a large pot with water. Bring to a boil and simmer for 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse beans in cold water Return the pot of beans to the stove and add broth, garlic, and bay leaves. Bring to a boil. Reduce heat and simmer for at least 1 1/2 hours. Stir in remaining ingredients and simmer for 1 hour more or until beans are tender and stock (gravy) is thick. Remove the bay leaves. Serve in a bowl over a scoop of rice.

This meal freezes well and keeps well in the refrigerator.

Variations:
For 1 can tomatoes with liquid, diced you can add 3 fresh tomatoes, diced
For 4 ounces tomato paste you can use one large tomato run through the food processor and then drain all the liquid off.
I have used fresh, frozen or canned vegetables in this recipe with excellent results.