Sunday, February 6, 2011
Red Beans and Rice - serves a crowd of trapped neighbors
1 pound of red beans, rinsed and sorted over
3tbs olive oil
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped poblano peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 bay leaves
2 tablespoons chopped fresh parsley
2 tsp fresh thyme
3 tablespoons chopped garlic
10 cups vegetable stock
4 cups cooked brown rice
1/4 cup chopped green onions, garnish
Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
In a large pot, heat olive oil until shimmering. Add the onions, celery and poblanos. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, and cook about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)
Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
Serve over rice and garnish with green onions.