1 pound small red beans - soaked overnight in 6 cups water then drained
1 green bell pepper - diced
2 ribs celery - diced
1 shallot - diced
3 cloves garlic - minced
1 tablespoon olive oil or 2 tablespoons water for sauteing veggies
2 teaspoons dried oregano
2 teaspoons smoked paprika
1/4 teaspoon cayenne pepper (or more to taste)
1/4 teaspoon ground black pepper
2 bay leaves
2 cubes Edward and Sons Veggie bouillon
Saute the diced and minced veggies in a large stock pot over medium low heat until they begin to turn clear. You may use 1 Tablespoon olive oil for this or 2 Tablespoons water for ultra low fat version.
Add your spices and herbs, stir briefly. I always like to warm my seasonings a tiny bit, it seems to deepen the flavor. Hold up on adding the bay leaves for just a minute.
Add the soaked, drained, rinsed beans to the pot.
Are they soaked? Are they drained? Are they rinsed?
These beans have an identity crisis! Shut up, beans and get in the pot.
Add 7 cups of water and the bay leaves.
Check the beans for tenderness. Once the beans are nice and tender add 2 cubes of Veggie bullion ( I added the photo of the Not-Chick'N because most folks are familiar with that one). Never add any type of salt to beans until they have reached the proper tenderness. Salt inhibits the beans from becoming tender.
Start a pot of rice. I like short grain brown rice, but prepare your favorite while the beans continue to simmer. at this point you may taste the pot liquor (potlikker or broth) for seasoning. Add a bit more cayenne if you like it hotter. I like to add Frank's Red Hot or Tapitio at the table.
To serve, put a nice ladle full of beans in a bowl. Top with a scoop of rice and some chopped green onions.
Laissez les bons temps rouler!