1,000 Veg: Creole Red Beans And Rice

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* Exported from MasterCook *

 

Creole Red Beans And Rice

 

Recipe By : 1,000 Vegetarian Recipes by Carol Gelles, page 142

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dry red or pinto or black or kidney beans

1 tablespoon vegetable oil

1 cup chopped onions

1 cup chopped celery

1 cup chopped green bell peppers -- divided

3 cloves garlic -- minced, divided

1 teaspoon chili powder

2 cups water

14 1/2 ounces canned whole peeled tomatoes -- undrained

1/2 teaspoon salt -- or to taste

4 cups cooked white or brown rice

 

Vegan. Low fat

 

Makes: 5 1/2 cups; serves: 4 to 6

 

The type of bean you use is really not going to affect the outcome of the

dish, except that some types may take longer than others to cook. Just

keep tasting until the beans are soft.

 

1. Place the beans in a 1 1/2-quart saucepan; cover with water. Bring to

a boil over medium heat. Let boil 2 minutes. Remove from heat and let

stand 1 hour. Drain.

 

2. In a 3-quart saucepan, heat the oil over medium-high heat. Add the

onions, celery, green peppers, and garlic. Cook, stirring, until softened,

about 3 minutes. Stir in chili powder until absorbed. Add water and

beans; bring to a boil. Reduce heat and simmer, covered, 1 1/2 hours or

until beans are tender.

 

3. Add the tomatoes and salt; break up the tomatoes with the back of a

spoon. Simmer, covered, 25 minutes longer.

 

4. Serve over cooked rice.

 

Variation: Add ground red pepper to taste.

 

 

 

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