Alma Bax This seitan recipe is a great option for vegetarians and meat-eaters alike. The red wine sauce adds an earthy depth to the dish that will have your taste buds singing!
Red Beans and Rice is a dish that is a staple in many households. This recipe features red beans, brown rice, and seitan simmered in red wine. Read more in detail here: red beans and rice with tofu.
- 4 cups dry red wine of excellent grade
- 4 garlic cloves, minced and split into halves
- 4 tablespoons minced fresh thyme, divided in half
- 2 tblsp. soy sauce
- 10 black peppercorns, cracked
- 1 pound seitan (16 ounces) sliced into bite-size portions
- 1 cup sorted dry kidney beans, soaked overnight, drained, rinsed
- 1 kombu (3-inch) piece
- kosher salt (coarse)
- 2 tbsp extra-virgin extra-virgin olive oil
- 1 cup shallots, finely chopped
- 1 cup diced green bell pepper (12 inches)
- 1 teaspoon crushed red pepper
- 2 cups brown rice, short grain, cooked
- pepper (white)
Instructions:
Taking the classic combination of beans and rice to the next level. This recipe complements the Quinoa-Quinoa Cornbread wonderfully.
- Combine the wine, half of the garlic, half of the thyme, tamari, peppercorns, and seitan in a medium-sized saucepan over medium-low heat. Simmer for approximately 20 minutes, or until the seitan has absorbed the wine’s flavor. Remove the pan from the heat and drain in a colander before setting it aside.
- Bring the kidney beans and kombu to a boil in a medium saucepan with enough water to cover them by two inches over medium heat. Skim off any froth, lower the heat to medium-low, and cook, partly covered, for 11 2 to 2 hours, until the beans are soft but not mushy, adding additional water as required to keep the beans covered. For the final 10 minutes of cooking, add 1 teaspoon salt.
- In a medium-size sauté pan over medium heat, mix the olive oil, shallots, bell pepper, red pepper flakes, and 14 tsp of salt while the beans are cooking. Cook, stirring occasionally, for 5 to 7 minutes, or until the veggies are softened. Cook for another 2 minutes, or until aromatic, with the remaining garlic. Remove from the equation.
- 14 cup of the cooking liquid should be saved after draining the beans.
- Toss the beans back into the pot. 2 teaspoon salt, the remaining thyme, the leftover seitan, the cooked veggies, the reserved cooking liquid Return the saucepan to the fire and cook, stirring constantly, for 5 minutes, or until heated.
- Season to taste with white pepper and salt, then serve with your favorite spicy sauce.
The kielbasa red beans and rice is a dish that has been made for many years. It’s a traditional Southern dish with red wine, seitan, and veggies.
Related Tags
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Ben Austin 