Recipe(tried): Vegetarian Red Beans and Rice (3)

VEGETARIAN RED BEANS AND RICE

2 C dried red beans
6 C water or vegetable stock
2 bay leaves
3 T olive oil
1 large onion, diced
2 stalks celery, diced
4 - 6 cloves garlic
4 soaked sun dried tomatoes
2 roasted red bell pepper
1/4 tsp. cayenne
salt, pepper and hot sauce (preferably Tabasco) to taste
2 C uncooked rice

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 saute 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 45 minutes. 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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VEGETARIAN RED BEANS AND RICE

4 cups dry or organic red or black beans (you can use canned in a pinch)
4 cups white basmati rice
5-6 cup water (less or if using canned beans
3 clove garlic, chopped
2 tsp oregano
2 tsp ground cumin
chili powder to taste

Soak beans over night.

In a large pot gently heat beans ,then strain.
Add rice along with the water.

Add spices and simmer over fire for until beans are tender and soft.(If using dry beans)
If you use canned beans simmer until rice is done and fluffy.

Makes 8 servings
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RED BEANS AND RICE

1 pound dried pink beans
1 onion, chopped
1 bell pepper, chopped
4 cloves garlic, minced
2 cups of celery, chopped
2 cups vegetable stock
1 tsp thyme
1 tsp paprika
1 tsp oregano
1 tsp black pepper
salt to taste
1/2 tsp cayenne
1 tbl margarine
a bay leaf
1 tbl fake bacon bits
(optional a half a pound of fake ham or smoked tofu)
1 pound of rice

Serves 5.

Rinse, sort and soak beans overnight. Drain off soaking water, place beans in a large pot and cover with fresh water. Bring pot to a boil and cook beans for an hour.

In another pan, melt the margarine, saute onions, celery, bell peppers, and garlic until onions are slightly translucent.

After beans have been cooking for an hour or so, toss the sauted vegetables, stock and the spices into the bean pot. Let it all simmer gently, adding more water if neccesary, for another hour or 2. A long, slow simmer is best. When the beans are very mushy, it's time to turn off the heat. Here's the hard part: let it all sit in the pot on the stove with the heat off for another 8 hours. Heat it up, cook up the rice, serve.