Paulette Vickery's Recipes

Spicy Red And White Beans

vegetables

8 oz dry pinto beans
8 oz dry navy beans,
1 each clove garlic, minced
1 each bay leaf
2 tablespoon vegetable oil
2 teaspoon salt
4 oz diced pamintoes, drained
1/3 cup cider vinegar
1/4 cup sweet pickle relish
2 tablespoon minced onion
1 teaspoon prepared mustard
1/3 cup vegetable oil
1/2 teaspoon salt

Rinse pinto and navy beans with cold running water and discard any shriveled beans. In large bowl place beans and 12 cups water. Let stand over night. Drain and rinse beans. Return beans to 5 quart sauce pot. Add garlic, bay leaf, 6 cups water, 2 tablespoons vegetable oil, and 2 teaspoons salt. Heat to boiling over high heat. Reduce heat to low, cover and simmer beans, 1 1/2 hours, or until beans are tender. Drain cooked beans, and return to sauce pot. Add pimentoes, vinegar, pickle relish, onion, mustard, 1/3 cup vegetable oil, and 1/2 teaspoon salt. Cover and simmer over low heat, 15 minutes to blend flavors. Discard bay leaf. Serve hot, or refrigerate to serve cold.

Yield: 8 servings





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