Spicy Vegetarian Red Beans And Rice
Serves: 2
Marley Adams
1 January 1970
Based on User reviews:
41
Spice
42
Sweetness
57
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Canola Oil3 tbsps
Garlic (minced)2 medium
Carrot (peeled, 1/2-inch dice)1 large
Sweet Onion (1/2-inch dice)1 medium
Red Bell Pepper (1/2-inch dice)1 tbsp
Worcestershire Sauce1 tbsp
Paprika (smoked)2 tsps
Onion Powder1 tsp
Dried Thyme1 tsp
Oregano (dried)Directions:
1
Place the beans in a large bowl
2
Cover with water and soak overnight
3
Rinse and drain
4
Set a large heavy saucepan (Dutch oven works well) over medium heat
5
Add the oil and saute the garlic, carrots, celery, onions and bell peppers, about 5 minutes
6
Season with pepper (do not add salt at this stage or the beans will get tough while cooking)
7
Add the red beans, kale leaves, chipotles and sauce,Worcestershire, smoked paprika, onion powder, thyme, oregano and cayenne
8
Stir well to combine everything, and then add the bay leaves and 8 cups water
9
Bring to a boil, reduce the heat to medium and simmer uncovered, stirring occasionally, until the bean mixture thickens, about 1 1/2 hours
10
Add more water as it cooks if necessary
11
Season well with salt once the beans are tender
12
When done, remove the bay leaves
13
Then carefully ladle out about 1 cup of the bean mixture into a food processor and puree (or mash with a fork)
14
Return the puree to the pan, taste and season again with salt and black pepper
15
Add hot sauce to taste at this stage
16
Serve the red beans on top of steamed white rice and garnish with sliced scallions and a squeeze of fresh lemon juice