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 Vegan 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. 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!
Next, add 1 tablespoon vegan worcestershire sauce, plus this Veggie Broth concentrate from Trader Joe’s. Use one cup for each packet; four packets total for four cups of water. The recipe calls for two quarts, but I used half of that, since it was already filled to the brim!
The instructions were to set on low for eight hours – I cranked it on high for the first four. I am 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.)
It’s funny how much NOLA stuff we can get right here in Los Angeles – no need to bring back souvenirs from our December trip! Records picked up at Amoeba…
…Zapp’s Potato Chips found at World Market.
Never got to try these during our vacation since I was sick half the time. And I made up for it last night by eating half of both bags!
The Crockpot Vegan Red Beans and Rice turned out wonderful! Honestly, I was worried about the watery consistency so I used the immersion blender during the last hour of cooking.
Everyone got 3 ladles, a big scoop of brown rice, and a scattering of scallions.
Spices were spot-on!
Potato chips for crunch.
The longer it sat out, the thicker it got – especially once I combined all the rice. Looking forward to lots of leftovers.
No brainer for dessert! Hubig’s Pies.
I had 1/4 of each Hubig’s flavor.
I have to say, these were my least favorite of their fried pies I’ve sampled so far. Yes, even the chocolate! Coconut and Sweet Potato are the way to go.
Do you soak your rice? Have you ever heard of red kidney bean poisoning?