This is my favorite local food. Since going vegan I don't eat it a lot, since I can't order it at restaurants because they are full of meat. It's actually really easy to make, and is super tasty.
Everyone has their own family recipe, it seems, for red beans. You will find so many people using different ingredients to make them taste amazing. This is just my take on red beans and rice, New Orleans style, without the meat. Enjoy!
Variation 1: the easy way
Ingredients:
2 cans no salt added red kidney beans, drained
4 stalks celery, chopped
1/2 red bell pepper, chopped
1-2 tbsp olive oil
1 tsp garlic powder
1/2 tsp cayenne pepper
1/4 tsp onion powder
1 tap kosher salt flakes
Directions:
Throw everything in the pot except the beans and cook until soft. Add beans and a little water and cook until thoroughly heated. Take a hand blender and puree 1/2 the pot until smooth. Mix together and serve with rice.
Variation 2: the long version
Ingredients:
1 package dry beans, soaked overnight (or at least an hour)
2-4 cloves garlic, minced
1/2-1 white or yellow onion, diced
1-2 tbsp olive oil
2-4 stalks celery, chopped
1 green bell pepper, chopped
3-4 bay leaves
1-2 tbsp cooking Sherry
1/2 tsp cayenne pepper
1/4 tsp liquid smoke
1 tap table salt
Black pepper to taste
Directions:
Soak beans overnight. Rinse, then place in large pot and cover with water. Bring to boil. Cook for 1 hour on medium low.
While this is cooking, chop all your other ingredients. In another pan, combine all the other vegetables with oil and cook until tender. Transfer to large pot. Add rest of the ingredients and cook for 3-4 hours (or until the beans start to turn mushy... It will depend on the age of your beans) stirring occasionally.
Before serving, remove bay leaves and 1/4 of the beans. Blend the rest until smooth, then add the beans back into the pot and mix. Serve with Louisiana long grain rice. A vegan sausage would pair well with this, or corn bread.
Variation 3: I have no stove, but I still want yummy red beans
Ingredients:
Blue Runner Creole Cream Style Red Beans with mirepoix
Tobasco/Crystal hot sauce
Directions:
Heat in microwave. Serve with rice and vegan sausage.
I hope you have enjoyed these recipes!
Everyone has their own family recipe, it seems, for red beans. You will find so many people using different ingredients to make them taste amazing. This is just my take on red beans and rice, New Orleans style, without the meat. Enjoy!
Variation 1: the easy way
Ingredients:
2 cans no salt added red kidney beans, drained
4 stalks celery, chopped
1/2 red bell pepper, chopped
1-2 tbsp olive oil
1 tsp garlic powder
1/2 tsp cayenne pepper
1/4 tsp onion powder
1 tap kosher salt flakes
Directions:
Throw everything in the pot except the beans and cook until soft. Add beans and a little water and cook until thoroughly heated. Take a hand blender and puree 1/2 the pot until smooth. Mix together and serve with rice.
Variation 2: the long version
Ingredients:
1 package dry beans, soaked overnight (or at least an hour)
2-4 cloves garlic, minced
1/2-1 white or yellow onion, diced
1-2 tbsp olive oil
2-4 stalks celery, chopped
1 green bell pepper, chopped
3-4 bay leaves
1-2 tbsp cooking Sherry
1/2 tsp cayenne pepper
1/4 tsp liquid smoke
1 tap table salt
Black pepper to taste
Directions:
Soak beans overnight. Rinse, then place in large pot and cover with water. Bring to boil. Cook for 1 hour on medium low.
While this is cooking, chop all your other ingredients. In another pan, combine all the other vegetables with oil and cook until tender. Transfer to large pot. Add rest of the ingredients and cook for 3-4 hours (or until the beans start to turn mushy... It will depend on the age of your beans) stirring occasionally.
Before serving, remove bay leaves and 1/4 of the beans. Blend the rest until smooth, then add the beans back into the pot and mix. Serve with Louisiana long grain rice. A vegan sausage would pair well with this, or corn bread.
Variation 3: I have no stove, but I still want yummy red beans
Ingredients:
Blue Runner Creole Cream Style Red Beans with mirepoix
Tobasco/Crystal hot sauce
Directions:
Heat in microwave. Serve with rice and vegan sausage.
I hope you have enjoyed these recipes!
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