| Makes: | |
| Prep Time: | 20 minutes |
| Cook Time: | 50 minutes |
| Ready In: | 1 hour, 10 minutes |
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This is a classic New Orleans dish served on Mondays to which someone added brown rice to make it low carb & there is no sausage so it also feeds Vegetarians |
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| Ingredients |
| 1 chopped Vidalia (Sweet) onion |
2 cloves garlic minced |
| 1/2 large bell pepper chopped |
1/2 large red bell pepper chopped |
| 4 cups vegetable stock (or 4 cups of water and 3 vegetable bouillon cubes) |
4 cans 15 oz. cans of natural organic red beans, drained and washed |
| 1 14.5 oz. can of tomatoes, chopped |
1 tsp teaspoon of salt-free Creole seasoning |
| 1/2 tsp cumin |
fresh ground black pepper to taste |
| hot pepper sauce to taste |
1 sprig of thyme |
| 1 bay leaf |
Kosher Salt; Brown rice |
| 1/4 cup fresh chopped Italian parsley |
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| Directions |
In a Dutch oven (a heavy metal or cast aluminum or Magnalite, covered pot, add the onion, garlic, green bell pepper, red bell pepper and vegetable stock. Braise the vegetables in the vegetable stock until soft. Add the beans, tomatoes, seasoning, cumin, ground pepper, hot sauce, thyme and bay leaf. Simmer for 15–20 minutes. You may need to add more vegetable stock if the beans become too dry.
After the beans have simmered, season to taste with salt and add the chopped Italian parsley. Serve with fresh steamed brown rice and hot sauce. Serve with salad and French bread
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