William’s Red Beans and Rice
1 lb red kidney beans (Camellia brand)
1 large onion
2 tbsp dried parsley
1 tbsp season salt
2 (5inch) pieces of fresh celery
1 clove of fresh garlic
10-12 bay leaves
1 tbsp marjoram
1/4 cup green onions
1 lb tvp “meat”4 cups brown rice
*Wash beans, put in pot of water with 2 inches of water over beans
*Add all (except: “meat”, green onion, rice.)
*Bring to boil, then lower temp to simmer
*Simmer 2 hours then add “meat” and 2 cups water
*Add season salt and simmer 1 hour.
*Add green onions and cook 1 hour (or until beans are soft)
*We use a rice steamer to cook our rice. If you do not have one of these cook per instructions on bag.
This one is a little time consuming, but well worth the wait. Serves 6-8.
Along with his recipe I also prepared cornbread.
- 1 Cup Unbleached Flour
- 1 Cup Cornmeal
- 1/2 Cup Agave Syrup
- 4 tsp Baking Powder
- 3/4 tsp Sea salt
- 1 Cup Soymilk
- 1/4 Cup Canola or Veg. Oil
- 2 Tbsp Ground Flax
- 6 Tbsp Water
*Preheat oven 400 degrees
*Spray 8″ baking dish with nonstick spray
*Mix Flax and Water in a cup and set aside for a few minutes.
*In Separate bowl, mix dry ingredients, then add agave and stir.
*Add soymilk, flax mixture, and oil. Mix together until smooth.
*Pour into baking dish
*Bake 20-25 minutes.
*Cool about 20 minutes.
*Slice and serve. ( I like to top mine with earth balance buttery spread)