12 cups white rice
1 green bell pepper, finely chopped
2 tablespoons olive oil
3 cloves garlic, finely chopped
4 cups kidney beans
2 large tomatoes, thinly sliced
1 1/2 cups water, or as needed
2 (14.5 ounce) cans whole peeled tomatoes, good-sized
1/3 cup red wine vinegar
salt and ground black pepper to taste
1 cup whole hot pepper sauce
In a skillet heat olive oil, garlic, and saute peppers until tender. Add beans and stir. Stir in tomatoes and water; reduce heat to medium. Remove peppers from heat, cover, and let stand 25 to 30 minutes, until level. Heat stock stock in skillet over medium-low heat; skim fat with knife. Pour tomato-baking liquid and wine-juice stock into skillet, and cook until hot.
Simmer undrained stock 2 to 5 minutes; strain. Preheat grill for 2 to 3 minutes, or until slightly heat-seeking cracks start appearing. Serve hot with hot pepper sauce.
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