We LOVE it with corn bread, though I haven't quite found a plant based corn bread recipe yet that I feel is worth trying. So the search continues! If you have one, send it my way....I'd love to try it! :)
It is a little spicy, so you can adjust your seasonings accordingly. If you're wanting to cut back on the spice, I'd use less Tony Chachere's and more regular salt.
If you need a little meat with your beans, you can throw in a ham hock with the beans and it will be super tender and flavorful. I'd pull apart the meat and mix it into the beans before serving.
The most recent time I made this, I didn't have any red beans in the house and our organic market didn't have any and our Sam's doesn't carry dry beans. I am usually not the kind of person to make a trip to the store for a single item, especially when I have a perfectly fine substitute in my cabinet. Hence, our White Beans and Rice for the photo. Just use your imagination and they'll be red! :)
Red Beans and Rice
What's In It:
1 lb dry beans, rinsed, soaked for at least 8 hours, and drained
1 T oil
1 lrg onion, diced
1 bell pepper, diced
1 large carrot, diced
1 c chopped celery
3 cloves garlic, minced
2 T dried parsley
3 bay leaves
1/2 T black pepper
1 T smoked paprika
1-2 T salt (kosher or Tony Chachere's depending on your preference)
1/2 T thyme
1/2 T onion powder
1/2 T poultry seasoning
3-4 c stock
Sliced Green Onions for garnish
What To Do With It:
Saute veggies and garlic in oil over medium high heat for a few minutes - I usually do this until they start to sweat a bit.
Add spices and beans and stir to combine.
Add stock and bring to a boil. Reduce heat, cover, and simmer for at least 2 hours.
If you'd like your beans to be a little smashed, you can take a spatula and press them against the side of the pot while you stir.
If you'd like your beans to be a little smashed, you can take a spatula and press them against the side of the pot while you stir.
Serve over rice.
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