Vegetarian Red Beans & Rice recipe

[Guest guest]

I vegetarianized this from my Whole Foods Cookbook. It's a good filling dish.

You can add Tofurky Italian sausage cut in rounds if you like.

Donna

 

 

Vegetarian Red Beans and Rice

 

1 tablespoon olive oil

1 medium yellow onion, diced

2 stalks celery, diced

1 large green pepper, seeded and diced

2 cloves garlic, minced (I teaspoon)

1 teaspoon dried thyme (or 1 tablespoon fresh thyme)

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon sweet paprika

1 bay leaf

8 cups vegetable stock or cold water

2 cups tomato juice

1 cup small dried red beans (or pink beans, not kidney beans)

1/2 cup basmati rice

2 sprigs fresh thyme

Salt and freshly ground pepper to taste

 

 

Heat the olive oil over medium-high heat.

Stir in the onion, celery, pepper, and garlic, and saute until the vegetables

are tender.

Reduce the heat to low, and stir in the dried thyme, basil, oregano, paprika,

and bay leaf; cook for 3 minutes, stirring often.

 

Add the stock, tomato juice, and red beans.

Bring the chowder to a boil, lower to a simmer, and cook uncovered for about 55

minutes, until the beans are tender but have not lost their shape.

Stir in the rice and add a little more broth if needed, add fresh thyme sprigs,

and continue to simmer for 15 minutes, until the rice is cooked.

Season with the salt and pepper.

 

 

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