Wednesday, April 12, 2006
Red Beans and Rice
We cracked open our recently-purchased copy of La Dolce Vegan! again tonight and made a slightly tweaked version of the Red Beans and Rice. I sauteed diced onion, green bell pepper and celery in olive oil, then added some of the Twin Oaks veggie chorizo I mentioned a while back. Then in went a couple cloves of minced garlic (absent from the recipe in the book, but really, everything needs garlic). Then I added 1 c. of white basmati rice and 1 1/2 c. veggie broth and half a 28 oz. can of plum tomatoes. It was seasoned only with a heaping teaspoon of essence and a healthy amount of fresh ground black pepper. And I added a little finely chopped kale since we've still got some in the fridge. That simmered, covered, over medium-low heat for about 20 minutes and then I added a can of red kidney beans (drained) and cooked another minute until the beans were heated through (it was garnished with some chopped garlic chives that are coming back nicely in our herb garden).