Red Beans & Rice! The process of cooking up all the New Orleans food that I didn't get to eat when I was there continues on its merry way. Kittee showed me these Camellia beans and said they were the red beans, and that I had to have them. Once home I noticed that under the "Red Kidneys" it says "(Famous New Orleans Red Beans)". Hoorah! At an exhibit at the Louisiana State Museum, I saw a lovely typed out letter from Louis Armstrong, which he had signed "red beans and ricely yours,". And that put red beans and rice in my head. I pretty much followed the recipe on the package, but added a jalepeno as per kittee's suggestion. Here's what I did:Put in my crock pot:
1 lb dried beans (not pre-soaked)
1 Tsp olive oil
1 stalk celery chopped
1 onion chopped
2 Tbsp parsely chopped
1 small jalepeno (quartered, seeds & all)
1 large bay leaf
1/4 tsp liquid smoke
+/- 8 cups of water
cooked on high for about 8 hours, until beans were soft. You may need to cook a little longer, because my boyfriend turned off the crock pot in the middle of the night, so they continued to soak there for about 5 hours before I turned it back on.
Next, I added
1 cup brown basmati rice
1 1/2 tsp salt-free Tony Chachere's seasoning
1 1/2 tsp salt
Cooked another 45 minutes, still covered. Then removed the lid and cooked until the gravy was really thick... maybe another 30 minutes. They are perfect and full of flavor! A little heat, a lot of flavor. Filling and totally yummy. Makes a TON.
You know, there is nothing I love so much as a baking request. A week or so ago, my dad sweetly requested a key lime pie (knowing full well that it would be a vegan version!). Of course I was eager to help! So, I made some key lime pie for my dad, for Superbowl Sunday... but not just any key lime pie...
Mini Key Lime Pies! Seven in all! I used Isa's amazing recipe from the PPK Blog, and it did not disappoint. I've made other vegan key lime pies, but I love this one best of all. The tartness, the sweetness, the creamy smooth texture, all totally PERFECT!I especially am grateful that this recipe didn't require me to go buy tubs of Tofutti cream cheese - which grosses me out. The only thing I changed in the recipe is that I added a slurry of 1 Tbsp kudzu and 1 Tbsp cold almond milk at the end. It was especially fun because I got to use my mini pie pans and my mini cheesecake pans. The mini pies are great, because I could take 2 to my dad and 2 to my grandpa and 2 to my friend tomorrow. That's a lot more funner than bringing along a random wedge of a full pie.
Go make it! Now!
oh my gosh...vegan key lime pie?? just the thought of it makes me happy. looks so pretty the way you made it :)
ReplyDeleteTony Chachere's is the best! That recipe looks awesome... definitely need to borrow a crockpot.
ReplyDeleteAnd those key lime pies are way too cute.
Those pies look entirely too good! Your description of the taste and texture has my mouth watering, too. I'm off to check out the PPK recipe! :)
ReplyDeleteOnce again, Amey... we are freakishly connected through photos- check this out!
ReplyDeletehttp://flickr.com/photos/bzms/2381238603/
I've meant to make a key lime pie for ages. This looks so delicious!
ReplyDeleteomg, that pie looks perfect! I need to make some.
ReplyDeleteAlso, red beans and rice.. so delicious and comforting food..
I've been craving a key lime pie...yummyyyy!!
ReplyDeleteOoh, Kittee sent me those beans, maybe I should make Red Beans & Rice too! I love your mini pies!
ReplyDeleteThose pies make me wish summer was here already. They look fantastic! And so do those very authentic red beans and rice.
ReplyDeleteI love mini pies!! They look so yummy and creamy! Mr. Wing-it's birthday is coming up and he requested mini strawberry-banana pies.
ReplyDeleteTofutti cream cheese makes me gag a little.
How that looks like some mighty tasty Lousiana-style red beans and rice!! I will have to try and seek out those beans...
ReplyDeleteAnd oh what cute key lime mini pies! You are right that it's kinda weird bringing random pieces of pie. That's one recipe I need to try sometime.
I have some beans sitting on my counter, they might just need some soaking soon. Just so ya know, Monday night is traditional red beans night here in NOLA, that's when the ladies used to do the washin', so they put the beans on to cook all day while they worked.
ReplyDeletexo
kittee
I am the lucky friend who got the two extra key lime pies....they were gone in about 10 seconds. I also got to scarf down the leftover red beans and rice. Amey's photos and spirited commentary only give you a faint idea of how great her food is! :-) JJTWH
ReplyDeleteMmmmm...red beans and rice is one of the greatest meals on the planet! I need to get back to New Orleans soon!
ReplyDeleteI made the borscht from Gastronomus Maximus this week! So, so good! I love how your book has samples from other cookbooks. It makes me want to but Voluptuous Vegan now.
My husband loves red beans and rice, yours looks just delicious! I haven't had keylime pie in years, what a great idea.
ReplyDeleteI know this is offtopic, but I read your post on your brothers food dificultie on the post punk kitchen website, and since I am allergic to tomatos, if you want substitutes, please email me!
ReplyDeleteI have been wanting to make that key lime pie...I need to give in & make it! And beans & rice is always a great combo indeed!
ReplyDeleteHow did you know I've been craving citrus of all sorts lately? I could totally go for one of those cute little key lime pies!
ReplyDeleteBoth the beans and the pies look delicious! Funny, my dad puts Tony Chachere's in just about everything.
ReplyDeletedelicious looking key lime pie :)
ReplyDeleteSending good thoughts your grandpa's way! How nice that you got to celebrate together, though. And the food looks delicious; I'd love to try the key lime pies. :)
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