TGE Recipes: Robin’s Red Beans and Rice with Nebula Rosa
Welcome to TGE Recipes, a place where our favorite bands share the secrets straight from their kitchens. Think your favorite Food Network show except on a purple blog. Today we welcome Nebula Rosa. Scroll all the way down for a cooking playlist, too!
Dried red kidney beans
3 stalks celery
1 green bell pepper
Bunch of parsley
3 cloves garlic
Vegetarian better than bouillon
Soak a lb of dry red beans for a couple hours and then bring to a steady simmer with a small piece of kombu
While red beans are simmering, chop 3 stalks of celery, 1 bell pepper, 1 onion, a big pile of parsley, and 3 cloves of garlic. Sauté all of this in a generous amount of oil with a good sprinkle of sea salt, black pepper, and chili powder. You can also add fresh chiles to taste or cajun seasoning. Mushrooms are also optional.
Add a heaping tablespoon of Better than Bouillon to the beans.
Then, when the sautéed veggies are glowing with translucent onions, dump it all into the bean pot and let simmer together for about an hour to an hour and a half. Add salt to taste and more oil if needed.
Once they are done, mash them in a pot for a minute to get them creamy.
Prepare rice while the beans are cooking, Place a spoonful of rice on top of the beans and top with a garnish of parsley. Enjoy!