Red Beans and Rice

I know that the beans are traditionally served on top of the rice, but I really prefer to mix mine in as I am cooking the dish. It helps to blend the flavors. I have made this dish several times. Once, following the recipe exactly, the others with a bit of improv. The recipe is actually from The Great American Detox Diet, by Alex Jamieson. Her book is very fascinating, and I think it would be a good read even if you don't plan on following it. We are partial "detoxers". I've made several of her recipes and health issues aside, they have each tasted wonderful. She has a great cold and flu tea that I swear got me through last years flu season unscathed.

Ok, back to this dish. Each component of the dish is cooked seperatly with different herbs and spices. When they are all combined at the end it results in a very nice layering of flavors. The intensity of these flavors seems so surprising, since the dish itself is very simple. Another aspect that I really like about the meal is that it is very versitile; it can be vegan, vegetarian (if you add a bit of cheese at the end), or an omnivor's dish by adding meat or cooking your rice in chicken broth. I think that chopped chicken would be a nice addition if you want to add some meat in. I really love flexible dishes like this. I am always drawn to them.

Next time I may use this as a stuffing for squash, or make a clear broth and have soup.

Recipe:

15 oz can red kidney beans (1 1/3 C. cooked dry beans) drained & rinsed
4 TBS extra virgin olive oil
2 C chopped onion (red and vadalia both work)
3 gloves of garlic, minced
2 bay leafs
2 C. chicken or vegetable stock (I use water and then add buillion paste)
1 tsp dried oregano
1 tsp crushed red pepper flakes
1 tsp thyme
1 tsp ground mustard
1 bell pepper, chopped
2 celery stalks, chopped
1-2 C. any other vegetable you want to add (zucchini tends to be my preference, though I didn't add any this time. Roasted squash might be nice, too.)

-Cook rice as package directs, using broth instead of water for extra flavor

-When the rice has about 10 minutes left:

-Cook beans in 1 C. water with red pepper flakes, oregano & a dash of cayanne (if you want to spice it up a bit more) by boiling water, adding the beans and spices, and then turning down to a simmer.

- Heat extra virgin olive oil in a skillet. Add onion & garlic with thyme & ground mustard. Add the remaining chopped vegetables. Cook until tender. About 10 minutes over medium heat.

-Drain the beans after 10 minutes.

-Combine, rice, vegetables & beans. Serve warm.

-Enjoy!!!

Creamy Polenta with Veggies and Red Kidney Beans

Over a week with no posts, goodness! This past week has been crazy, with addition of the latest niece to expand our family. Greg and I have been busy spending time with her, her parents, and the rest of the family which came down to visit. So I must confess, we made this meal about a week and a half ago, and we have been pleasantly distracted since then =).

If you are wondering if those veggies are yet more frozen veggies, then you would be correct. I really enjoy this particular bag. On top of the obvious broccoli and cut carrots, it contains black eyed peas, garbanzo/chick peas, snap peas & cauliflower. Two years ago on a trip home to Ann Arbor, my family ate at at the Quarter Bistro. I ordered a wonderfully spicy vegetable minestrone. We joked that I just have gotten the last of the pot, because it seemed like there were at least 4 cups of minestrone in my "bowl". We took the left overs home, and my Mom made grilled polenta, and then spooned the re-heated soup on top. It was so delicious. This is my quick attempt at mimicking the dish.

To add flavor to the veggies and beans, I started by cooking the beans in water with bay leafs, oregano, basil, rosemary, cayenne pepper, salt and pepper. Once they were mostly cooked, I added the veggies until they were warm. We put cheddar cheese on the polenta once it was done, and that helped keep the texture creamy. I think a stronger flavored cheese would work much better. A little asiago would have really gone along way!The whole process took about 10 minutes. I'm sure if the veggies had simmered longer they flavors would have been more full. But, for a done in 10 minutes meal, this was pretty hard to beat. If anything, the next day left overs were better than the first day. The polenta's texture had changed since it was allowed to sit, but the flavor was still good.

Recipe:

Veggie Mixture:
1 15oz can red kidney beans
8oz frozen veggies
shredded cheddar
1 C. water
1 1/2 tsp each of: rosemary, basil, oregano, cayenne pepper
2 bay leaves

Polenta:
1 C. water
1 C. corn meal or polenta
1 tsp oregano
salt and pepper

-Bring 1 C. water to a boil. Add drained and rinsed kidney beans. reduce to a high simmer. Cook until just about tender and warmed through. Add the veggies. Continue cooking until the veggies have heated through. Drain and set aside.

- While the beans and veggies are cooking, bring the 1 C. water to a boil. Slowly pour in the corn meal or polenta while whisking. Whisk until any large clumps have dissolved. Serve warm and creamy or pour into a 9x13 and cover with plastic wrap to set.

-Serve the polenta while warm and creamy, top with a bit of cheese. Place veggies and beans on top of cheese.

- Enjoy!!!