Vegan Red Beans and Rice for Mardi Gras
Yes, I know when you think of N’Awlins cooking, vegan or healthy food is not the first thing that comes to mind, and especially not at Mardi Gras time. But I would beg to differ with you! There is nothing more quintessentially New Orleans than red beans and rice. In fact, New Orleans’s native son, Louis Armstrong, would often sign his letters, “Red Beans and Ricely Yours”, after his favorite food.
This year we celebrate Mardi Gras (French for Fat Tuesday) on February 21st . It’s the last day of the Carnival Season before the start of Lent. And what better way to celebrate Mardi Gras then with some traditional New Orleans food.
Recipe for Vegan Red Bans and Rice with a Kick.
Sausage is often added to red beans and rice to spice up the dish, but you can get the same heat level by the addition of a few spices. My preference of spices to add to the dish are Cajun seasoning and cayenne chiles. Cajun seasoning has a little heat, and the ingredients are usually: paprika, ancho chile, black pepper, onion, garlic, salt, thyme, Mexican oregano, and basil. Cayenne packs more of a wallop. Cayenne is the ground chile with which most people are familiar. There are milder versions and hotter versions. Cayenne Chile adds heat but it’s not a complex flavor. The amount you use of these spices depends upon your heat level tolerance. It’s always better to start out with a small amount, taste, and adjust as needed. Both spices are readily available at spice stores.
Ingredients:
1. 1lb. Dry Red Beans
2. 2 TBS. Olive Oil
3. 4 cups of White Rice, cooked
4. 1 Medium Yellow Onion, diced
5. 1 Medium Green Bell Pepper, diced
6. 4 Celery Stalks, diced
7. 4 Cloves of Garlic, minced
8. 3 Green onions, sliced
9. 2–3 TBS. Cajun Seasoning (adjust for taste)
10. 1–2 tsp. Cayenne Chili Pepper (adjust for taste)
11. 2 Bay leaves
12. 6 cups vegetable broth
13. 2 TBS. fresh lemon juice
14. 1 TBS. Salt (adjust for taste)
Directions:
1. Soak beans in a pot of cold water overnight.
2. In a large pot, sauté together celery, pepper, onion, and garlic with olive oil over medium heat for 6–8 minutes or until soft.
3. Drain beans in colander and rinse with cold water. Add beans to pot with vegetables. Add all the other ingredients except for the rice.
4. Place lid on pot and bring to a full boil over high heat. After it reaches a boil, turn to low heat and simmer for at least 3 hours. Make sure pot is simmering the entire time. Stir frequently and keep lid on.
5. After 3 hours (or more if necessary), beans should be soft and tender. Mash some of the beans against the side of the pot with a spoon. This will thicken the mixture. Remove bay leaves and cook for another 30 minutes to thicken more.
6. To serve, add scoops of red beans into a bowl and top with the cooked rice. Sprinkle with the slices green onions.
ENJOY AND LET THE GOOD TIMES ROLL!
