Red beans and rice without meat
This delicious dish is also from the just flooded area around New Orleans (as of August 30, 2005).
Is one of the absolute classics
for 6-8 persons:
450g dried kidney beans, read (or take from the tin, but then about half more)
3 tbsp olive oil
1 large onion, chopped
6 garlic cloves, finely chopped
2 bars of celery, chopped
1 carrot, cut into small pieces
1 green pepper, seeds removed, chopped
1 tbsp salt
1/2 tsp cayenne pepper
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1 teaspoon dried thyme
2 teaspoons of ground cumin (or the non-ground short mortars ...)
1 tsp. Mustard powder (from the mustard seeds (best to buy whole and mortar), alternatively 1 tsp. Mustard)
3 bay leaves
200 ml pureed tomatoes from the tin
250 ml of dry red wine
1 splash Tabasco
1 more blanched celery, chopped
1/2 green pepper, chopped
4 spring onions, chopped
about 500g of cooked rice as a side dish
sour cream (for each person about 1 small cup)
for the salsa:
2 big tomatoes, chopped
4 spring onions, chopped
1/2 mild chilli pepper (eg Anaheim or Poblano, but not this spicy sour pickled Zeux!)
1 tablespoon chopped fresh parsley (the frozen ones are also quite good)
1 tbsp white wine vinegar
1 tbsp olive oil
Tabasco
Soak the beans for at least 4 hours or overnight in 4-5 liters of water. Then drain and rinse off. Then bring to a boil in a large pot with enough water (so 1 to 1.5 l) to boil. Reduce the heat and simmer the beans while the vegetables are being cooked. Now and then scoop off the foam.
Heat oil in a frying pan (medium heat). Onions, garlic, 2 chopped bleached celery sticks, carrots and green pepper in about 5 min. cook softly. Add the vegetables together with herbs and spices, pureed tomatoes and wine to the beans and cook everything together, stirring occasionally. After about 30 minutes add a few drops of Tabasco and season the sauce, the beans min. Simmer for 1 hour until soft.
In time, mix the ingredients for the salsa in a bowl. Let it run for 1 hour and taste, maybe a few more Tabasco ...
Just before serving, add the extra celery, peppers and spring onions to the beans. Serve the beans with rice and add salsa and sour cream.
