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
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 12 servings (3 quarts).
Number Of Ingredients 21
Steps:
- 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 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.
Nutrition Facts : Calories 160 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 604mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 9g fiber), Protein 10g protein.
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