Posts tagged beans

Traditional Monday dish

In New Orleans, LA, a traditional dish made every Monday is red beans and rice. Its history comes from the time before washing machines, when every Monday was wash day. While all the women were out washing clothes, they would leave veggies, beans, and meat (usually a piece of ham) to simmer on the stove all day long. This was great because they didn’t have to watch the food and actively cook it, it would cook on its own like a slow cooker down days. When dinner time rolled around, the food would be all warm and ready for them, and the wash would be complete. Talk about killing two birds with one stone!

I omit the meat from my version (obviously), but I have a secret to get that smokey taste in–liquid smoke. Here is my vegetarian version of red beans and rice. (Pictures to follow shortly!)

Red Beans and Rice

Serves 3-4

1 (15.5 oz) can red beans, drained and rinsed

1 celery stalk, chopped

1/2 red onion, chopped

1/2 pepper, any color, chopped

2 tsp oil

3 garlic cloves, minced

1 bay leaf

1 tsp liquid smoke

1/2 tsp oregano

2 cups vegetable broth

1/2 to 2/3 cup of cooked rice per person

In a large pan heat oil to medium high and then sauté onions, peppers, garlic, and celery until onions are transparent. Watch that you don’t burn the garlic! Add the broth, beans, bay leaf, liquid smoke, and oregano and bring to boil. Reduce heat, cover, and cook for about 20 mins. Take out 1 1/4 cup of the mixture, liquid and solids, and put into a small bowl. Mash or blend (with an immersion blender) the part that is still in the pot until it looks mostly liquid. Add the mixture back into the now liquid mixture in the pot and stir. Bring back to a boil for a few mins. Put rice on a plate and ladle the bean mixture over, letting the rice soak up some of the liquid. Serve hot and enjoy!


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Warm chili for cold nights

I can’t believe that it has almost been a whole month since I started this blog — where has the time gone? I guess this is what happens during the busy holiday season…


With the snow falling in Texas last week, I thought it time to get some warm soups and stews bubbling away on my stove for the cold nights that will be with us for the next few months. One of my favorite dishes is chili — you can dress it up with toppings, leave it as is, or, my new favorite way to eat it, with a bun and tofu hot dog. Chili dogs are so yummy! Here is my vegetarian chili recipe; I hope it warms you all winter long.

Meaty Chili

Serves 4-6

-Cooking spray

-2 tsp olive oil

-1 large onion, chopped

-1 ½ bell pepper, seeded and chopped (any color)

-2 garlic cloves, minced

-1 portabella mushroom, diced

-1 cup tomato sauce

-1 (15 oz) can crushed tomatoes

-2 (15.5 oz) cans kidney beans, drained

-1 tsp ground cumin

-1 tsp salt

-1 tsp hot pepper sauce (I use Franks)

-1 ½ tbsp dried oregano

-1 ½ tbsp distilled white vinegar

-1-3 tbsp chili powder (depending on the amount of heat you like)

-1 bay leaf

-ground black pepper to taste

 Spray the inside of the slow cooker with cooking spray. Turn to low. Add tomato sauce, crushed tomatoes (do not drain), beans, cumin, salt, hot pepper sauce, oregano, vinegar, chili powder, and bay leaf to cooker. Heat oil in a fry pan over medium heat. Add onion, pepper, and mushroom and cook over medium heat until onion is translucent and the mushroom pieces have shrunk in size, about 5-7 minutes. During the last few minutes, add the garlic. Be careful that it doesn’t burn! Combine the vegetables with items already in the cooker and cover with lid. Cook for 6-8 hours. Season with pepper if desired. Top with crackers, cheese, sour cream or your favorite topping. Enjoy!

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