I was up in the kitchen first thing today! We’re having some peeps over for a dinner inspired by our New Orleans trip and I wanted to serve Red Beans and Rice. Reader Anna was kind enough to send me her mom’s crock pot recipe; I made a few adaptations.
Start by soaking 1 lb. of Red Kidney Beans overnight. This morning, I drained and boiled them in some fresh water, to remove the dangerous PHA
I hadn’t heard about this toxin until recently – you can read more about the links between kidney beans and cooking here. I don’t know if it’s for real or not, but I would rather not risk it! Basically, you want to boil them for 10 minutes before putting them in the crockpot. Just to be safe, I did it for 15.
Once done, I drained, then poured them into my slow cooker with the following –
Chopped veggies: 1 big yellow onion, 1 bell pepper, 1 bunch of scallions (saving the tops for garnish later)
Dried herbs/seasonings: 2 TB parsley, 2 TB Basil, 1 tsp. red pepper flakes, 1/2 tsp. Marjoram, 1/4 tsp. Thyme, 2 dashes Hot Sauce, 12 grinds of black pepper, 1 TB salt, 2 TB fresh ground garlic.
I used 1/2 a jar of leftover marinara in lieu of a 4 oz can of tomato sauce – Giada De Laurentiis makes a pretty good one!
1 TB vegan worcestershire sauce + this Veggie Broth concentrate from Trader Joe’s
4 packets total for 4 cups of water. The recipe calls for 2 quarts, but I used 1/2 of that, since it was already filled to the brim!
The instructions were to set on low for 8 hours – I cranked it on high for the first 4 (super paranoid about those beans!)
I also soaked my brown rice at the same time – something I’m usually too lazy to do, but learned in my macrobiotic days that it increases the nutritional value and digestability. (I think it tastes better too.)
Since I was already standing in front of the stove, I also cooked breakfast!
Later in the afternoon I snacked on 1/2 a honeydew to keep the appetite revved for tonight’s dinner
Do you soak your rice? Have you ever heard of red kidney bean poisoning?