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Recipes Main Course Vegetable Dishes
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| Servings: | 10 |
| Author Notes: | I was a vegetarian for over six years, which made me get creative when it came to some of my old favorite recipes like Red Beans and Rice. The small additions of a little liquid smoke and sun dried tomatoes really makes the difference. I know, I know, sun dried tomatoes are not a traditional red beans rice ingredient, but then Vegetarian Red Beans and Rice isn't a traditional dish either. |
| Ingredients: |
2 cups dried red beans 6 cups water or vegetable stock 2 bay leaves 3 tablespoons olive oil 1 large onion, diced 2 stalks celery, diced 4 - 6 cloves garlic 4 soaked sun dried tomatoes 2 roasted red bell peppers (see links below) 1/4 teaspoons cayenne salt, pepper and hot sauce (preferably Tabasco) to taste 2 cups uncooked rice |
| Instructions: |
Wash, sort and soak beans overnight, as per package instructions. Place soaked beans in a large Dutch oven with water and bay leaves and bring to a boil. Lower heat and continue to cook, uncovered. Meanwhile, heat oil in a large skillet and sauteé onions, celery, garlic and herbs and cook until softened, about 3-4 minutes. Add onion mixture, along with sun dried tomatoes and roasted peppers, to beans. Cover, but leave lid ajar, lower heat and simmer until beans are soft, about 1 hour. Add rice, cover completely and simmer until rice is cooked, about 25 minutes. Watch carefully and add more water or stock as needed and stir frequently. |
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