My sister-in-law just got married in October to a great guy from Dominican Republic. A couple of weeks ago we had the privilege of enjoying one of Andy's specialtys - Red Beans, Rice, and Chicken. I didn't sample the chicken but let me tell you, the red beans and rice were AMAZING!! Kidney beans are probably one of my least favorite types of beans because they aren't as creamy as other beans in my opinion. But this meal was so delicious, I erased my previous view of red beans and fell in love with them! I asked Andy for the recipe to try and duplicate the goodness and he gave me his "recipe" which doesn't include any exact measurements....because I think he knows this recipe like the back of his hand! After creating my version of this delicacy, I realized two things:
1. My vegan red beans and rice were pretty darn delicious.
2. My vegan red beans and rice don't come close to comparing to Andy's!
Ah well...it was worth a try! At least I have another yummy recipe to add to my vegan repertoire that is not only tasty but easy on the budget and very simple. I guess for the real version, we'll just have to invite ourselves over to Suzi and Andy's :-)
Vegan Red Beans and Rice
2 t canola oil
1/4 cup sliced onion
1 garlic clove, minced
1 1/2 T tomato paste
2 t boullion
2 15oz cans cooked kidney beans, UNDRAINED
2 T fresh cilantro, chopped
1 1/2 cups rice - cooked according to package instructions
Heat oil in medium-sized saucepan. Add onion and garlic and cook until onion is translucent. Add tomato paste and boullion. Cook until onion is browned. Add the beans with their liquid. When the mixture starts to boil, remove 1 1/2 cups of the mixture and mash. Add 1/2 cup water and return to the pot. Stir. Add the cilantro. Remove from heat and serve over cooked rice with slices of avocado. Enjoy!