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There are lots of great recipes for this dish. Most of them require that you go
through the process of soaking uncooked red beans, a long cooking time and adding a ham hock or
sausage to achieve a smoked, meaty flavor. I especially like this recipe,
because it's quick, provides a vegetarian option yet still gives a meaty character
by using the liquid smoke.
The rice prepared from this recipe is so good that it can be eaten as a meal just by itself.
When combined with the beans and served along with a slice of cornbread, you have a taste treat
that's hard to beat.
The rice prepared from this recipe is so good that it can be eaten as a meal just by itself. When combined with the beans and served along with a slice of cornbread, you have a taste treat that's hard to beat.
In a pot or a cast iron dutch oven, over medium heat, add the oil and saute the onions, celery, bell pepper and garlic. Next add the remaining ingredients and simmer (uncovered) for about 1 hour or so, stirring occasionally. The mixture will thicken and the beans will become tender. Serve over the rice. Remove the bay leaves before serving.
In a 10-12 inch skillet, over medium heat, melt the butter and saute the onions, garlic and rice. Next add the broth and simmer (covered) for 15-20 minutes until the broth is absorbed and the rice becomes tender and moist.
The broth can be purchased in a can or you can prepare your own stock. You can also use bouillon cubes.
This dish can be prepared as a vegetarian dish or you can add a ham hock or Andouille Sausage in the bean pot. Either way, it tastes great.