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:

Ingredients:

• 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)

Directions:
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.