Recipe: Bourbon Street Red Beans and Rice

18 Dec

Bourbon Street Red Beans and Rice

Time: 30 minutes prep; a little less than 2.5 hours (but well worth it)

redbeansandriceIngredients

  • 1 cup dried red beans
  • 2-3 cups reduced-sodium vegetable broth
  • 1 cup chopped onion
  • 1 cup chopped green bell peppers
  • 1 cup chopped celery
  • 1 finely chopped jalapeno chili
  • 1 teaspoon dried thyme
  • 1 teaspoon oregano leaves
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon ground cumin
  • 2 bay leaves
  • 1/4 teaspoon red pepper sauce
  • 1/4 teaspoon cayenne pepper
  • 4-6 drops liquid smoke
  • salt, to taste
  • 4 cups cooked rice, warm

Preparation

  1. Cover beans with 2 inches of water in large saucepan; heat to boiling and boil 2 minutes. Remove from heat and let stand 1 hour; drain and return to saucepan.
  2. Add two cups broth to beans and heat to boiling; simmer, covered, 30 minutes.
  3. Add vegetables and herbs; simmer covered, until beans are tender, 30-45 minutes, adding more broth if necessary (beans should be moist but without excess liquid). Discard bay leaves.
  4. Stir in red pepper sauce, cayenne pepper and liquid smoke; season to taste with salt.
  5. Serve over rice.

Courtesy of 1,001 Low-Fat Vegetarian Recipes, Fourth Edition

Verdict

I’ve always made my red beans and rice the quick way: from the directions on a side of a can of Goya beans. I have to say that this way, while a little more complicated and with a longer cook time, is so much better. The flavors are so full. I used a bullion cube to make my broth, but I made it while the beans were soaking, so as not to add to my cook time. Also, while the beans are soaking, you can make other things. There’s no sense in watching beans soak when you could be adding to your meal. I never wanted to cook with dried beans before because it just takes so long, but I understand why now. Good things take time. I highly recommend this one, especially in these frigid temps.

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One Response to “Recipe: Bourbon Street Red Beans and Rice”

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