Title: Veggie Red Beans and Rice
Categories: Vegetable
Yield: 8 Servings

2 c Dried red beans (kidney
-beans are not red beans;
-but they'll do if you
-can't find small red
-beans; cranberry beans'll
-do too); soaked overnight
1 tb Salt
4 Onions; chopped
6 Green onions; chopped
Lots and lots of chopped
-garlic
1 Poblano; chopped
1 Red bell pepper; chopped (or
-yellow)
1 Bunch chopped fresh cilantro
-(or use parsley)
1 ts Cayenne (or leave out if you
-use chipotles)
3 Shakes tabasco; more or less
-(or leave out if you use
-chipotles)
3 Shakes worcestershire; more
-or less (for VEGAN;
-substitute soy sauce or
-miso or omit)
1 Diced tomato
1 ts Thyme
1 ts Cumin
1 Bay leaf

I just take a regular recipe and leave out the sausage. I'll add a couple
chipotles or four to add in a smoky flavour, but if that's too spicy for
you, then leave them out.

Put the beans in a big pot, add 2 quarts water and salt and bring to a
boil. Reduce the heat and and simmer, skimming occasionally, for 45
minutes. Add the rest of the ingredients and continue cooking until beans
are tender and liquid is thick. (Red beans and rice is supposed to be
creamy and to get this effect, you should take a potato masher or something
and smash down on about 1/3 of the beans). Serve over white rice.

ARIELLE@TARONGA.COM

(STEPHANIE DA SILVA)

REC.FOOD.RECIPES

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