A dear friend taught me how to make red beans and rice one winter. It ignited an obsession with Southern food, a food genre I had never been exposed to living here in the Midwest. Being me, it was only inevitable that I would attempt to make a vegan version of it. I am here today to report my results:
3 cans red beans. Put the juice in.
(Dried are better, but you have to boil them for and hour -in broth- or soak them overnight. I was hungry.)
4 bay leaves
1 large sweet onion
4 cloves garlic
1 green bell pepper
1 seranno pepper (1/2 or less if you don't like spicy)
1 jalapeno pepper
Here is the smoke:
Wortchshire sauce
1 adobo pepper (in chipotle sauce, from the can)
liquid smoke (cost $2 !)
---all to taste--- I'd say about a tablespoon of each
Salt/Pepper
boil it up with 1 cup brown or white rice and 3/4 cup vegetable broth for about 45 minutes.
Top with chopped tomatoes and sour cream if you choose.
This recipe I created turned out much better than I had expected. I feared it being bland in lieu of the salted pork belly and sausage, or fake smokey. It was well rounded and tasty, like Zatarans but from scratch. I am pleased.
*A special thanks to Kevin Murray.
