Veggie red beans and rice

8 Servings

Ingredients

Quantity Ingredient
2 cups Dried red beans (kidney beans are not red beans; but they'll do if you can't find small red beans; cranberry beans'll do too); soaked overnight
1 tablespoon Salt
4 Onions; chopped
6 Green onions; chopped
Lots and lots of chopped garlic
1 Poblano; chopped
1 Red bell pepper; chopped (or yellow)
1 Bunch chopped fresh cilantro (or use parsley)
1 teaspoon Cayenne (or leave out if you use chipotles)
3 Shakes tabasco; more or less (or leave out if you use chipotles)
3 Shakes worcestershire; more or less (for VEGAN; substitute soy sauce or miso or omit)
1 Diced tomato
1 teaspoon Thyme
1 teaspoon Cumin
1 Bay leaf

Directions

I just take a regular recipe and leave out the sausage. I'll add a couple chipotles or four to add in a smoky flavour, but if that's too spicy for you, then leave them out.

Put the beans in a big pot, add 2 quarts water and salt and bring to a boil. Reduce the heat and and simmer, skimming occasionally, for 45 minutes. Add the rest of the ingredients and continue cooking until beans are tender and liquid is thick. (Red beans and rice is supposed to be creamy and to get this effect, you should take a potato masher or something and smash down on about ⅓ of the beans). Serve over white rice.

ARIELLE@...

(STEPHANIE DA SILVA)

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