I love you once, I love you twice, I love you more than Red Beans and Rice.

Posted on: May 26th, 2010 by missycoppage 1 Comment

Red Beans and Rice

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

Camellia Red Beans


*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.
Recipe below.

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)

One Response

  1. Missy says:

    Should be two cups of TVP, not 1lb.

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