Meatless red beans and rice
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅛ | cup | Red beans; dry |
| 2 | Garlic; minced | |
| ½ | cup | Onion; chopped |
| 1 | Bay leaf | |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Fennel seed; crushed |
| ¼ | teaspoon | Red pepper; ground |
| 2 | cups | Rice; cooked |
Directions
Rinse beans. In a large saucepan combine beans and 3 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or soak by placing beans and 3 cups water in a bowl.
Cover and set in a cool place for 6 to 8 hours or overnight.) Drain beans in a colander and rinse. Return beans to the saucepan. Stir in onion, garlic, bay leaf, salt, fennel seed, red pepper, and 3 cups fresh water. Bring to boiling; reduce heat. Cover and simmer about 2½ hours or till beans are tender, adding more water, if necessary, and stirring occasionally.
Uncover and simmer, stiring occasionally, for 15 to 20 minutes more or till a thick gravy forms. Discard bay leaf. Serve over rice. Serves 4 Posted to MM-Recipes Digest V4 #058 by Katherine Monasco \\ Internet: (kmonasco@...) on 23-Fy,, eb-97.
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