J: I was so close to being caught up and now here I am, two Sunday Dinner's behind. Two weeks ago, I tried Red Beans and Rice for the first time with no meat. Usually, I cut up a pound of 97% fat free ham, and I used smoked-ham-hock broth for the liquid. This time I used pressure cooked vegetable broth and chipotles adobados for the smoky flavor. The Cajun chef I saw on TV, by the way, was Emeril Lagasse. He was the one that that used the term "trinity" in reference to onions, bell peppers, and celery. I started with six bell peppers, I think. I diced them up and made a pile. Then I made a pile of chopped onions the same size (probably 2 1/2 onions). I think I used a whole head or bunch or thing of celery, but I ended up with a third pile the same size as the other two. I sauted them all in a big kettle in some olive oil. Then I added two pounds of pre-soaked red beans and a quarter cup of "cajun" seasoning (from Price Club). I have a recipe for the same stuff from scratch, but I'm trying to use up the Price Club stuff and it's all the same stuff anyway. Then I opened one of my cans of chipotles adobados from Mexico. I pureed it all, and considered adding the whole 220 grams to the pot, but at the last minute decided I'd start with half the can. I covered all of it with the stock and added a tablespoon of salt. Then I let the whole thing simmer for a few hours. I didn't use the pressure cooker because I wanted to watch the liquid level. I added a little bit at a time as it boiled off. It shouldn't be too runny and I didn't want to have to mash the beans to thicken it up. After about four hours, the beans started to split and the whole thing was pretty creamy. I served it over white rice, for which I won't give you the recipe. Well, it's a darn good thing I only used half the can of chipotles. It was flaming, but delicious. Next time I'll use less, but it really tasted almost like the meat version. Really. Hear from Pop? I got him a Juno account and he seemed to like it. Oh, I almost forgot. I also made collard greens. For those I just chopped and steamed them, added a little margerine, a little salt, and enough fat free sour cream to make them a little creamy. I let that simmer for 15-20 minutes. I liked it, but I guess you have to have a taste for collard greens. I couldn't find a recipe so I made that one up. I'm sure there is an official southern version, but it's probably too much of a peasant food to be written in a cookbook. Bruce