Caribbean Red Beans with Chicken TVP

The lovely combination of exotic spices and fresh thyme in this dish is irresistible. Use my recipe for Vegetarian Perfect Rice as an accompaniment!

Serves 6.

Ingredients:

Beans:

• 1 1/2 c red beans
• 1/2 tsp sea salt
• 1 Tbsp corn oil

Chicken TVP:

• 1/2 c chicken flavored TVP chunks
• 1/2 c boiling water
• 1 Tbsp vegan Worcestershire sauce
• 1 Tbsp golden brown sugar, packed

Seasonings/Vegetables:

• 2 Tbsp corn oil
• 1 onion, chopped
• 1 medium bell pepper, chopped
• 1 celery stalk, chopped
• 4 cloves garlic, minced
• 1-2 serrano chiles, minced
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 c vegetable stock or broth
• 1 medium tomato, finely chopped
• 2 Tbsp chopped fresh thyme

Directions:

Beans:

1. Sort and thoroughly clean beans. Soak in water to cover by 2 inches overnight.
2. Add more water to bring the level 2 inches over the beans and place over medium heat.
3. Bring to boil, reduce heat, and simmer 45 minutes. Add salt, oil, and more water (boiling) if needed. Bring back to simmering and simmer uncovered for another 30-45 minutes, or until tender. Drain and set aside.

Chicken TVP:

1. Soak TVP in a mixture of boiling water, Worcestershire sauce, and brown sugar for 10 minutes.

Seasonings/Vegetables:

1. In a large, heavy pot, heat the 2 tablespoons oil over medium-high heat. Add the onion, bell pepper and celery; saute until the vegetables are softened, 6 to 8 minutes.
2. Stir in the garlic and chiles; cook until softened, about 1 minute. Add the allspice, cloves, ginger, salt and the black pepper. Cook for 1 minute. Stir in the TVP with any liquid remaining, cooked beans, the vegetable stock, tomato, and thyme.
3. Cook until simmering, reduce heat to very low, and cover. Simmer 15 minutes, stirring 1-2 times. Serve over cooked rice.