Thursday, March 10, 2011
Just because I’m in the middle of freezing cold Idaho doesn’t mean I can’t celebrate Mardi Gras. Well, ok it does. Though I can still enjoy a big bowl of healthy red beans and rice at home.
I don’t think you’ll miss the ham hocks in this recipe. It’s beautifully smoky without it, with lots of spice and flavor.
Spicy Smoky Red Beans and Garlic Brown Rice, Vegetarian Style
Printer Version Both Recipes
I used canned beans. If you prefer, soak 1 pound of dry red kidney beans over night in a large pot of water. Strain and rinse before using. At the end of cooking time, you’ll need a food processor or blender to puree part of the beans.
2 tablespoons olive oil
1 onion, diced
4 to 5 ribs celery, diced
1 large green bell pepper, diced
4 cloves garlic, minced
1 tablespoon adobo sauce from a small can of chipotle peppers in adobo sauce
1 to 2 canned chipotle peppers in adobo sauce, chopped very fine (two will be spicy)
2 teaspoons thyme
1 teaspoon oregano
1/4 teaspoon cumin
1 teaspoon liquid smoke (found in the spice aisle)
12 ounce Corona Beer (Or other similar style beer)
2 teaspoons Tabasco sauce
2 to 3 bay leaves (3 if small)
4 (15.25 ounce) cans red kidney beans, strained and rinsed
1/2 teaspoon ground black pepper
1 to 1 1/2 teaspoons salt, to taste
Cooked rice, recipe below
1. In a large pot, heat the oil over medium high heat. Add the onion, celery, and bell pepper. Cook until vegetables are softened. Add garlic and cook for 1 minute until fragrant.
2. Add the adobo sauce, chopped chipotle peppers, thyme, oregano, cumin and liquid smoke. Cook for 2 minutes. Add the beer, Tabasco sauce, bay leaves and kidney beans. Bring to a simmer, lower heat to continue to simmer and cook for 45 minutes.
3. Add the pepper and salt. Puree 1 heaping cup of the bean mixture and return it to the pot. Stir and serve beans over rice.
Garlic Brown Rice
This recipe is written for a rice cooker. I prefer a fuzzy logic type myself. They make the best brown rice ever. You'll only get about four servings out of this, so feel free to double the recipe if you need.
1 ½ cups brown rice (or 2 rice cooker cups)
1 tablespoon unsalted butter or soy butter for Vegan
Scant 1 teaspoon coarse sea salt
½ teaspoon garlic powder
½ teaspoon onion powder
1. Place the rice in a rice cooker bowl and cover with water and stir. Pour off most of the water into the sink leaving the rice in the bowl. Repeat two more times. This cleans the rice.
2. Fill bowl with water to the two cup brown rice mark. Add the butter, salt, garlic powder and onion powder. Place the bowl in the slow cooker and select brown rice if you have the option. Set aside for the casserole.
Recipes and picture by Laura Flowers.