Vegan Grandma

Friday, December 08, 2006

Here is a good bean recipe. It is a recipe for the slow cooker (Crock Pot), and comes from Fresh From the Vegetarian Slow Cooker, by Robin Robertson, published 2004 by The Harvard Common Press, Boston Mass., p.78. See yesterday's blog (12-7-06) for some tips on using beans.
Veggie Jambalaya
serves 4

Traditional jambalaya is a combination of rice, beans, meat, seafood, and spices. Jambalaya usually contains sausage and a variety of other meats. In this vegetarian version, feel free to add chopped seitan, tempeh, or even vegetarian pepperoni or sausage to replace all or part of the beans. Serve over hot cooked rice.

2 teaspoons olive oil

1 large, yellow onion, chopped

1 medium green bell pepper, seeded and chopped

1 celery rib, chopped

2 garlic cloves, minced

1 1/2 cups cooked or one 15.5-ounce can dark red kidney beans, drained and rinsed

1 1/2 cups cooked or one 15.5-ounce can black-eyed peas, drained and rinsed

one 15-ounce can crushed tomatoes

one 14.5-ounce can diced tomatoes, drained

1 cup water

1 teaspoon file powder (optional)

3/4 teaspoon dried thyme, crumbled

1/2 teaspoon Old Bay seasoning

Salt and freshly ground black pepper

8 ounces vegetarian sausage links, cut into one-inch pieces

Tabasco sauce

1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion, bell pepper, celery, and garlic. Cover and cook until soft, about 5 minutes.

2. Transfer to a 4 or 6 quart slow cooker. Add the beans, tomatoes, water, file powder (if using), thyme, and Old Bay seasoning. Season with salt and pepper, cover and cook on low for 6 to 8 hours.

3. Just before serving time, heat the remaining one tablespoon oil in a small skillet over medium heat. Add the sausage link pieces and cook until browned, them add to the jambalaya along with the Tabasco sauce to taste.


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