Creole Red Beans and Brown Rice Recipe
Ingredients
| Dried red kidney beans - 2 cups, picked over, rinsed, and soaked for 8 hours, or 4 cups canned beans, drained and rinsed | ||
| Water | 6 Cup (16 tbs) | |
| Olive oil | 2 Tablespoon | |
| Spanish onion | 1 | |
| Garlic | 6 Clove (5gm) | |
| Celery - 3 ribs, diced | ||
| Carrots | 2 Medium, scrubbed | |
| Sweet potatoes - 2, peeled and cut into 1/2-inch chunks | ||
| Scotch | 1 | |
| Green bell pepper - 1 large, cored, seeded, and diced | ||
| Dried oregano | 1 Tablespoon | |
| Dried thyme | 2 Teaspoon | |
| Coriander | 2 Teaspoon | |
| Cumin | 1 Teaspoon | |
| Salt | To Taste | |
| Okra | 1/2 pound, trimmed | |
| Dry sherry | 1 Cup (16 tbs) | |
| Tomatoes | 1 Cup (16 tbs), crushed | |
| Brown sugar | 1 Tablespoon | |
| Pepper | 1 | |
| Brown rice | 4 Cup (16 tbs), cooked | |
| Nonfat plain yogurt - 4 tablespoons | ||
| Scallions | 4 | |
Directions
MAKING
1. In a large pot, cover the dried beans with water, bring the water to a boil, reduce the heat and simmer until they are tender, approximately 1 1/2 hours.
2. In a saute pan heat the olive oil over medium heat, sauté the onion and hot pepper, stirring them often, until they are soft and then sauté in the garlic until it is fragrant.
3. Add the celery, carrots, potatoes, scotch bonnet, bell pepper, oregano, thyme, coriander, cumin and salt and steam-saute with cover stirring often, for 6 minutes.
4. Continue steam-sautéing the ingredients adding the okra 3 minutes longer.
5. Add the sherry and let the ingredients simmer until the sherry has evaporated.
6. Then stir the tomatoes and brown sugar with the other ingredients well and simmer the vegetables for 10 minutes.
7. To the vegetables add the cooked beans, simmer covering the pot, stirring it often, for 20 minutes and season with the salt and pepper.
8. Among 4 individual shallow bowls divide the rice and place the beans on top.
SERVING
9. Garnish each portion with 1 tablespoon of the yogurt and a sprinkling of the scallions and serve.
1. In a large pot, cover the dried beans with water, bring the water to a boil, reduce the heat and simmer until they are tender, approximately 1 1/2 hours.
2. In a saute pan heat the olive oil over medium heat, sauté the onion and hot pepper, stirring them often, until they are soft and then sauté in the garlic until it is fragrant.
3. Add the celery, carrots, potatoes, scotch bonnet, bell pepper, oregano, thyme, coriander, cumin and salt and steam-saute with cover stirring often, for 6 minutes.
4. Continue steam-sautéing the ingredients adding the okra 3 minutes longer.
5. Add the sherry and let the ingredients simmer until the sherry has evaporated.
6. Then stir the tomatoes and brown sugar with the other ingredients well and simmer the vegetables for 10 minutes.
7. To the vegetables add the cooked beans, simmer covering the pot, stirring it often, for 20 minutes and season with the salt and pepper.
8. Among 4 individual shallow bowls divide the rice and place the beans on top.
SERVING
9. Garnish each portion with 1 tablespoon of the yogurt and a sprinkling of the scallions and serve.
Chef
