Red Beans and Rice (& Cornbread)

Ingredients (2 day process): 

1 pound of dry red beans (soaked in water overnight in the refrigerator)

Next day:

2 tbsp of olive oil
1 small white or yellow onion (finely chopped)
1 small bell pepper (finely chopped)
4 celery stalks (finely chopped)
4 cloves of garlic (finely chopped)
4 cups vegetable broth
1 tsp thyme
2 tsp oregano
2 whole bay leaves
1/2 teaspoon paprika (preferably smoked paprika)
2 tsp fresh ground pepper
1/2 tsp cayenne pepper
6 cups rice (parboiled)

Directions:

Drain water off beans, rinse them in cold water and allow them to drain.

Simmer the celery, onion, garlic and pepper in the olive oil until onions become transparent.  Remove from heat.

Place all ingredients (except parboiled rice) into large soup style pot, bring to a boil, reduce heat, cover and simmer for 2 hours.  Add rice and simmer for an additional 20 minutes.  Remove from heat and allow to cool and thicken.  Serve.  Use your favorite hot sauce to taste.

CORNBREAD...The Perfect Accompaniment

Ingredients

2 cups cornmeal
1 cup unbleached all-purpose flour
2 teaspoons baking powder
1/3 cup coconut oil (melted/liquid)
2 tablespoons maple syrup
2 cups almond milk (room temperature)
2 teaspoons apple cider vinegar (or fresh squeezed lemon juice)
1/2 teaspoon salt

 Directions

Combine the non-dairy milk and apple cider vinegar (or lemon juice) in a medium-sized bowl and wisk together. Set aside. Combine all dry ingredients together (cornmeal, flour, baking powder and salt) in a medium-sized bowl and stir until well combined. Add the melted coconut oil and maple syrup to the non-dairy milk mixture and wisk until foamy and bubbly. Mix the wet ingredients with the dry ingredients and stir until well combined. (The batter will be somewhat thick). Use a spoon or spatula to transfer the batter into an 8 x 8 glass baking dish. Bake at 350 degrees for approximately 30 - 35 minutes.