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Meatless Red Beans and Rice

1 1/8 c Red beans; dry
2 Garlic; minced
1/2 c Onion; chopped
1 Bay leaf
3/4 ts Salt
1/2 ts Fennel seed; crushed
1/4 ts Red pepper; ground
2 c Rice; cooked


Rinse beans. In a large saucepan combine beans and 3 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or soak by placing beans and 3 cups water in a bowl.

Cover and set in a cool place for 6 to 8 hours or overnight.)

Drain beans in a colander and rinse. Return beans to the saucepan. Stir in onion, garlic, bay leaf, salt, fennel seed, red pepper, and 3 cups fresh water. Bring to boiling; reduce heat. Cover and simmer about 2 1/2 hours or till beans are tender, adding more water, if necessary, and stirring occasionally.

Uncover and simmer, stiring occasionally, for 15 to 20 minutes more or till a thick gravy forms. Discard bay leaf. Serve over rice. Serves 4


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