Meatless Red Beans & Rice Recipe




Meatless Red Beans & Rice Ingredients

1 1/8 cup red beans, dry
2 garlic, minced
1/2 cup onion, chopped
1 bay leaf
3/4 tsp salt
1/2 tsp fennel seed, crushed
1/4 tsp red pepper, ground
2 cup rice, cooked

A Recipe for
Meatless Red Beans & Rice

 

The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world.

Robert Orben



Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.

Jim Davis, "Garfield"



This Meatless Red Beans & Rice recipe is one of many in our Bean Category.



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“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)


This Recipe for Meatless Red Beans & Rice is one of thousands in the Recipes-to-go Bean Cookbook.


Cooking is like love. It should be entered into with abandon or not at all.

Harriet van Horne


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There are only ten minutes in the life of a pear when it is perfect to eat.

Ralph Waldo Emerson



Life is a banquet, and most poor suckers are starving.

Rosalind Russell


This is a recipe for Meatless Red Beans & Rice from the recipe cookbook of Recipes-to-go (Bean)


I'm like old wine. They don't bring me out very often, but I'm well preserved.

Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991



Meatless Red Beans & Rice recipe - a tasty recipe for you to add to your collection!

There is no such thing as a little garlic.

A. Baer



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Part of the secret of a success in life is to eat what you like and let the food fight it out inside.

Mark Twain (1835 - 1910)



I drink no more than a sponge.

Francis Rabelais - Works. Book i. Chap. v.



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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




Meatless Red Beans & Rice

Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life.

Lionel Poilane






Meatless Red Beans & Rice Directions

Rinse beans. In a large saucepan combine beans and 3 cups water.
Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from
heat. Cover and let stand 1 hour. (Or soak by placing beans and 3
cups water in a bowl.

Cover and set in a cool place for 6 to 8 hours or overnight.)

Drain beans in a colander and rinse. Return beans to the saucepan.
Stir in onion, garlic, bay leaf, salt, fennel seed, red pepper, and 3
cups fresh water. Bring to boiling; reduce heat. Cover and simmer
about 2 1/2 hours or till beans are tender, adding more water, if
necessary, and stirring occasionally.

Uncover and simmer, stiring occasionally, for 15 to 20 minutes more
or till a thick gravy forms. Discard bay leaf. Serve over rice.
Serves 4

Serves: 1

 

 

 

 

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Meatless Red Beans & Rice Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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