Thursday, July 16, 2009

Patty's Favorite Red Beans and Rice

Earlier this week I made red beans and rice for my Aunt Patty. I knew they'd be safe for her gluten-free diet, but I did not know that they were one of her favorite foods and something she makes nearly every week. She said that our beans were the best, and "better than Popeyes."

I started with this recipe from Fat Free Vegan Kitchen and made a few modifications. Here is the recipe I followed:

  • 1 pound dry red kidney beans
  • 1 green pepper (chopped)
  • 3 bay leaves
  • 2 tsp thyme
  • 1 tsp oregano
  • 1-2 tbs freeze dried chopped shallots (fresh are OK too, or can sub onions and/or garlic)
  • dash of cayenne pepper
  • 2 small red chiles (chopped, seeded)
Prepare the beans (either by soaking overnight or by boiling for one minute and then soaking for at least an hour; drain and rinse the beans when done soaking). Put beans in a pot and cover with an additional 2 inches of water, add remaining ingredients. Bring to a boil for 10 minutes, then reduce to a simmer. Simmer on low for 2-4 hours or longer as needed/desired. Remove bay leaves. If desired, use a stick blender to puree the beans in the pot to a smoother consistency. Serve over rice.

Optional condiments:
  • fresh cilantro
  • chopped red onion
  • tabasco
  • salt
  • pepper
  • chopped fresh tomato
Notes: I really liked the addition of the fresh cilantro. This went really well with a side of homemade vegan/g.f. coleslaw.


ALima said...

This is Lisa's Aunt Patty, and Lisa's red beans and rice is truly the BEST EVER IN THE HISTORY OF THE WORLD!!! I will be using Lisa's recipe from now on. Thank you, Lisa and Tom, for such a nice evening and such a delicious supper. Thank you, also, to Count, Poco and Rust (their cats), for the entertainment lol.

ALima said...

Oops! I left out the "y" in Rusty. Poor guy is missing a tail as it is. S'cuse me, Rusty.