Creole red beans and rice often have tomatoes added, whereas the Cajon dish does not. Very often bacon is added to red beans, but in this dish, we get the same smoky taste from “Bacos”, or soy bacon-flavored bits. This economical meal is true comfort food, and everyone will enjoy it.
- 2 c dry kidney beans
- 1 c raw white rice
- 1 Tbsp olive oil
- 1 c onion, chopped
- 2 stalks celery, chopped
- 1/2 bell pepper, chopped
- 1 green chili pepper, seeded and minced
- 2 cloves garlic, minced
- 1 medium tomato, chopped
- 2 Tbsp bacon flavored soy bits
- 1/2 tsp thyme
- 1/2 tsp oregano
- 3/4 tsp Creole seasoning
- 1 bay leaf
- In pressure cooker, place the kidney beans in a quart of water and bring to a boil. Turn off heat, cover tightly and allow to soak for one hour. Drain and add 6 cups fresh water. Pressure-cook over medium heat until the pot reaches full pressure, then reduce heat until just high enough to maintain full pressure, and cook 20 minutes. Place the closed pot under a stream of cold water, until the pressure is released. Open, and drain off some of the excess liquid, reserving it for later. Mash some of the beans with a potato masher or immersion blender until partially pureed. Stir until you have a mixture somewhat the consistency of chunky refried beans.
- Place the rice in a small saucepan with 2 cups of water and 1/4 tsp salt. Cook over medium heat until it reaches boiling, stir, turn heat down to low, cover tightly and simmer 15 minutes. Remove from flame and allow to stand with cover on.
- In a medium large pot, heat the oil on medium and saute the onion, celery, bell pepper, green chili, and garlic for 3-4 minutes. Add tomato, bacon bits, thyme, oregano, Creole seasoning and bay leaf. Add back some of the bean liquid if the mixture is too dry. Simmer, stirring often, for about 10 minutes, until all the flavors have blended. Taste and add more Creole seasoning as needed. Serve hot on a bed of the rice.