Cooking For Life

Better health through better eating.



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From Cookin’ Crunk: Eatin’ Vegan in the Dirty South by Bianca Phillips

Red Beans and Quinoa

Ingredients:

2 cups dry red kidney beans (about 1 pound), soaked          in water for 8 to 12 hours
1 onion, chopped
2 stalks celery, minced
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 teaspoon salt
1 teaspoon Cajun seasoning
1 teaspoon dried tarragon
1 teaspoon dried thyme
1/2 teaspoon ground pepper
2 bay leaves
8 cups water
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cup quinoa
hot sauce

Directions:

Put the beans, onion, celery, garlic, oil, salt, Cajun seasoning, tarragon, thyme, pepper, and bay leaves in a large soup pot and stir to combine. Add 6 cups of the water and bring to a boil over high heat. Decrease the heat to medium-low, cover, and simmer, stirring occasionally, for 1 hour.

Increase the heat to high and stir in the green and red bell peppers. Bring to a boil, then decrease the heat to medium, cover, and simmer until the beans and peppers are tender, 20 to 40 minutes. Cooking times for beans can vary depending on a number of factors, including how old they are, how they’ve been stored, and how long they’ve been soaked, so be sure to check often for tenderness.

Meanwhile, put the remaining 2 cups of water and the quinoa in a medium saucepan and bring to a boil over high heat. Decrease the heat to low, cover, and cook until the quinoa is tender and the water is absorbed, about 20 minutes.
Remove the bay leaves from the beans and stir in the quinoa. Pass the hot sauce at the table.

Makes: 6 servings
Advance preparation required

 

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