Super Quick Veggie Louisiana Red Beans and Rice
4 cloves garlic
5 ribs celery
1 large bell pepper
1 teaspoons thyme
1 teaspoon oregano
1 teaspoon red pepper
1 adobo chipotle pepper
1/2-1 tablespoon Tabasco sauce
2 cans red kidney beans
salt/ black pepper
It is hot, here in Mexico and in Louisiana. So you wanna be in and out of the kitchen quickly. Therefore, use a magic bullet or a food processor. Throw the 4 peeled cloves of garlic in and pulse until completely mashed. Then the onion, the celery, the pepper, you get the picture. Mash everything except beans up to near baby food consistency. Throw everything in a pot on the stove and saute (or sweat it as they say in La.) about 5 min. Add the two cans of beans but puree a 1/2 can and pour it in.
This makes a thick rich sauce for the beans, not unlike a stew. Add salt and pepper to taste and serve over rice.
Louisianan Coconut Pie
In a medium sauce pan pour in evaporated milk and coconut milk. Mix cornstarch and salt and slowly sift into milk. Cook over medium low heat and allow to thicken for 5-10 min stirring the whole time. Break eggs into a small mixing bowl and add sugar. Mix together using a fork or whisk or blender. Temper the eggs by pouring a small amount of hot milk mixture into eggs a bit at a time until one cup of hot mix is added to the bowl. Pour eggs and milk mixture back into saucepan. Add flaked coconut. Stir over medium heat to get it a bit thickener, then bring to a boil for about a minute. Add vanilla . Remove from heat and finish whisking. Pour into piecrust and place in refrigerator until set (2 to 3 hours).
Top this with a meringue –Ca c’est bon!
ps. as a tip make sure there are no weevils in the rice. just say’n.