Vegetarian Red Beans And Rice
A straight forward kidney bean recipe. A taste of New Orleans cooking.
1 large mild onion, coarsely chopped
2 red bell peppers, peeled, cored and coarsely chopped
2 celery stalks, chopped
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 pinch cayenne
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano, crumbled
1/2 cup red wine
1/2 cup vegetable stock
1 14 oz can chopped tomatoes
1 bay leaf
salt and black pepper
30 ounces canned red kidney beans, drained and rinsed
2 cups cooked rice, to serve with
Put the vegetables, spices, herbs, wine and stock in a heavy-bottomed frying pan. Cover and boil for 5-7 minutes. Uncover, reduce the heat, and simmer until the vegetables are nearly tender and frying in their own juices.
Stir in the tomatoes and bay leaf. Season with salt and pepper, and simmer for 5 minutes.
Stir in the beans and simmer for 10 minutes more, or until the mixture is thick and savory Discard the bay leaf, and serve with rice.
For a different veggie rice recipe to accompany this dish, you could try Wild Rice & Egg Scramble
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