This budget-friendly, uber-hearty recipe takes the New Orleans classic and removes the meat - but not the flavor. The ultimate vegan and vegetarian comfort food meal!
Yield: 8
Ingredients
1pounddried red beans
4tablespoonsolive oil, divided
2medium yellow onionsdiced
6medium garlic clovesminced
1 1/2teaspoonssmoked paprika
1teaspoondried basil
1teaspoonrubbed sage
1/8teaspooncayenne pepper
1teaspoonfresh-ground black pepper
1mediumgreen bell pepperdiced
2mediumribs celerydiced
1bay leaf
8cupswater
2-3teaspoonskosher salt
6cupscooked long-grain white riceThis is if you're serving all the beans at once - otherwise, you may want to make less rice. My rule of thumb is about 3/4 cup of rice per serving.
Toppings
Diced scallions
Chopped parsley
Sour cream or vegan sour cream
Equipment
1 Dutch oven 4.5 quarts or larger
Instructions
Soak beans.
Rinse and pick through dried beans, pulling out any broken beans or debris. To soak, you can use one of two methods. Overnight method: Add beans to a large pot or bowl and fill with water to about 2 inches above the beans. Let sit overnight. Drain water. Quick-soak method: Add beans to a 4.5-quart or larger pot. Fill with water to about 2 inches above the beans. Set over high heat and bring just to a boil. Remove from heat and cover. Let sit for one hour. Drain water.
Cook beans.
To a 4.5-quart or larger pot, add 3 tablespoons of the olive oil. Add the onion. Cook over medium-low heat, stirring frequently, until the onions are tender, 8-10 minutes.
Add the remaining tablespoon of olive oil along with the garlic, smoked paprika, cayenne, basil, sage, and black pepper. Cook, stirring frequently, for 1 minute.
Add the bell pepper and celery and cook, stirring occasionally, until tender, about 5 minutes.
Add the beans along with the bay leaf and 8 cups of water.
Increase heat to high and bring to a boil. Reduce heat to a simmer and cook, uncovered, until beans are tender, 45 minutes to an hour. To check to see if the beans are done, I do two things: 1. Pull a couple of beans out and blow on it. If the skin peels, they're done or very close to it. 2. Taste test three or four beans - if they're all tender and not hard in the middle, they're done!
Turn off heat. Pull out one cup of beans and add to a bowl. Use a potato masher to mash the beans then return to the pot and stir to incorporate.
Stir in the scallions, parsley, and salt. I like things on the salty side, so I start with 2 teaspoons of salt, then taste and usually add one or two more until it's just right. If you're not sure, start with 1 teaspoon and go from there. If you don't think your beans have enough flavor, keep going!
Let beans sit off-heat for 5-10 minutes before serving.
Make rice.
Follow the instructions on your rice container to cook your rice.
Serve!
Add beans to a bowl along with a scoop of rice. Top with scallions, parsley, and a dollop of sour cream or vegan sour cream if you like.
Prep leftovers.
We usually throw a couple of servings of beans and rice in the fridge for lunch the next day, then freeze the rest. You can place a couple of servings at a time in a freezer bag, squeeze out the air, and flatten to freeze, or use your favorite freezer containers. I usually just freeze the beans and make the rice fresh. It's so convenient to have a quick meal ready to thaw, heat, and eat for busy days!