Recipe for Vegetarian Red Beans and Rice 
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Yield:
4
Ingredients:
Amount Ingredient
1 lrg mild onion coarsely chopped
2 x red bell peppers (peeled and cored) coarsely chopped
2 x celery stalks chopped
1/4 tsp ground cumin
1/4 tsp ground coriander
1 pch cayenne
1/4 tsp dried thyme
1/4 tsp dried oregano crumbled
1/2 cup red wine
1/2 cup vegetable stock
1 x 14 oz can chopped tomatoes
1 x bay leaf
salt and black pepper
30 oz canned red kidney beans drained and rinsed
Instructions:
Instructions: Put the vegetables, spices, herbs, wine and stock in a heavy-bottomed frying pan. Cover and boil for 5-7 minutes. Uncover, reduce the heat, and simmer until the vegetables are nearly tender and frying in their own juices.

Stir in the tomatoes and bay leaf. Season with salt and pepper, and simmer for 5 minutes.

Stir in the beans and simmer for 10 minutes more, or until the mixture is thick and savory Discard the bay leaf, and serve with rice.

Yield: 4 cups

NOTES : It is said that Louis Armstrong (Satchmo) loved the classic New Orleans (excuse me, "NAwlins") combination of red beans and rice so much that he signed his letters "Red Beans and Ricely Yours." Because I dote on brown rice (and its nutritional profile is so high) I always serve these beans with the brown stuff; but white is more traditional.-Sue Kreitzman

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