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)
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
