For a period of time in my feckless late-twenties, this is all I ate. I mean that - some Saturdays, I'd take 3 or 4 hours and make a giant pot, and then eat them for lunch and dinner every single day until they were gone. This is one of the mildly disgusting things you can do when you're a single person that you cannot do when you have a witness/partner who thinks it's gross to eat the same thing for even two meals in a row. Which, you know, probably he has a point! I haven't eaten these in years! However, I really loved them like crazy for a while, so that must mean something. This recipe makes an ungodly amount, so be ready for that.
RED BEANS & COCONUT RICE under the jump
1 lb dry kidney beans, soaked overnight
1 med yellow onion, chopped
1 bunch green onions, chopped
7 cloves of garlic, minced
1 pc celery, chopped
1 small can of tomatoes minced
1 cup of minced fresh tomatoes
1 med green bell pepper, chopped
1 tbsp vegetarian Worcestershire sauce
1/2 tsp liquid smoke
2 whole dried bay leaves
Salt to taste
2 cups jasmine rice
juice & zest of one lime
2 tbsp toasted unsweetened coconut
1 tsp red chili flakes
To make the beans
Place beans in a large pot with enough water to cover. Cover and simmer for at least an hour, and make certain there's enough water to cover the beans for the full hour. After an hour, add the rest of the ingredients (except the salt), & simmer gently for another couple hours. Or more! You might have to add some more water. Just keep an eye on it. Before serving, taste, and add the appropriate level of salt.
To make the rice (20-30 minutes before beans are finished)
Start cooking your rice according to the package instructions.
Toast the coconut in a small pan over very low heat. It burns easily, so shake the pan often & keep your eye on it. Soak the chili flaked in 1 tsp hot water for 5 minutes. When your rice is finished cooking, toss with the coconut, lime & chili flakes.
Spoon beans over rice in separate bowls and serve.