Vegetarian Red Beans and Rice
1 tablespoon olive oil
1 medium yellow onion, diced
2 stalks celery, diced
1 large green pepper, seeded and diced
2 cloves garlic, minced (I teaspoon)
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon sweet paprika
1 bay leaf
8 cups vegetable stock or cold water
2 cups tomato juice
1 cup small dried red beans (or pink beans, not kidney beans)
1/2 cup basmati rice
2 sprigs fresh thyme
Salt and freshly ground pepper to taste
Heat the olive oil over medium-high heat.
Stir in the onion, celery, pepper, and garlic, and saute until the vegetables
are tender.
Reduce the heat to low, and stir in the dried thyme, basil, oregano, paprika,
and bay leaf; cook for 3 minutes, stirring often.
Add the stock, tomato juice, and red beans.
Bring the chowder to a boil, lower to a simmer, and cook uncovered for about 55
minutes, until the beans are tender but have not lost their shape.
Stir in the rice and add a little more broth if needed, add fresh thyme sprigs,
and continue to simmer for 15 minutes, until the rice is cooked.
Season with the salt and pepper.
Ever need a vegetarian recipe or have a question,
pop in and check us out. Guarantee we will help you.
http://groups.yahoo.com/group/vegetarian_group/
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