Veggie Delights: Red Beans and Rice!

What Veggie Delights is all about: I’m convinced that I can share with you some really amazing meatless dishes that you will love, even if you’re not a Vegetarian!

I have been looking for a delicious red beans and rice recipe for months and months.  I came across this one while exploring one of my new favorite cooking blogs – Beyond Rice and Tofu.  I tried it once…twice…three times…and as you can see, I’m hooked!  I made it for my sister this week when she came over for dinner, and she thought it was scrumptious (she’s not a Vegetarian). 

I followed Renee’s recipe almost exactly, and it turned out so wonderfully!

Ingredients:

• 1 Tbsp olive oil (I think I used a little more)
• 2 medium onions
• 1 green bell pepper
• 2 to 3 cloves garlic, minced (I love garlic, and used 3 or 4 large cloves)
• 8 oz can tomato sauce
• 2 cans dark red kidney beans (15 oz cans)
• chili powder (recipe calls for 1 Tbsp, but I added a lot more to taste)
• 1 tsp paprika (I have been out of paprika for a month, and left it out of this recipe)
• 1/2 cup water
• sour cream for topping
• shredded cheese for topping (if desired)
• cooked rice
• tortilla chips (a must!)

Directions:

1. Chop onions and green bell pepper.  Drain and rinse the kidney beans.

2. Heat oil in a large skillet.  Saute onions, pepper, and minced garlic for about 10 minutes – or until onions are are starting to get soft.

3. Stir in chili powder and paprika.  I also add a little salt and pepper to taste.  Mix it around until onions and peppers are fully coated, and cook for just a couple seconds.

4. Add beans and tomato sauce to the mixture.

5. Add the 1/2 cup water, or just enough to let the beans simmer.  Simmer for about 10 minutes.  Stir every now and then, and keep an eye on the water level so that the mixture doesn’t burn.

6. I like to serve it over cooked white rice, with sour cream and a little bit of shredded cheese.  The cheese isn’t necessary, but the sour cream IS!  It completely changes the flavor of the dish (I think for the better)!  I also love serving it with tortilla chips for dipping.

*Notes:  If you like your dishes on the spicier side, you can add a dash of hot sauce when you add the water.  Also, as far as cooking the rice goes, I usually just get it started before I begin cooking the meal.  I boil the water for it while I’m chopping my onions and peppers.  Then I let it cook while I’m making the meal. 

What About You: Does this look like a winner?  Let me know your thoughts if you try it!