Recipe - Veggie Red Beans And Rice

2 cup 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

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 1/3 of the beans). Serve over white rice.

ARIELLE@TARONGA.COM

(STEPHANIE DA SILVA)

REC.FOOD.RECIPES

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