Vegan Red Beans and Rice

This is a healthier, vegetarian/vegan/Lent-friendly version of one of my favorite Creole dishes. This dish is typically made with ham hocks, so this version has less fat and salt by default. In Louisiana, it is traditionally served on Monday. Make it part of your weekly rotation! Allow each person at the table to add Cajun seasoning and Louisiana hot sauce to taste.

• Preparation Time: 10 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 10 mins
• Calories: 436 Calories

Ingredients

• ½ teaspoon ground black pepper
• 2 tablespoons vegetable oil
• salt to taste
• ¼ teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 2 teaspoons dried thyme
• 2 bay leaves
• 3 stalks celery, chopped
• 1 green bell pepper, chopped
• ½ teaspoon ground cumin
• 1 cup uncooked white rice
• 4 dashes liquid smoke flavoring
• 1 medium onion, coarsely chopped
• 6 large cloves garlic, peeled
• 8 cups water, divided
• 1 (16 ounce) package dry red kidney beans

Recipe Instructions

Step 1

Place red beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain and rinse.

Step 2

Add celery, onion, bell pepper, and garlic to a blender and process until just shy of a puree.

Step 3

Add vegetable oil to a saucepan or stockpot over medium heat. Cook and stir vegetable mixture for 5 minutes. Add thyme, oregano, black pepper, cumin, and cayenne pepper. Cook, stirring regularly, for 2 minutes more.

Step 4

Add 6 cups water, the beans, liquid smoke, and bay leaves. Stir to combine and turn heat up to high. Bring to a boil, reduce heat to low, and let simmer until beans begin to fall apart, 2 to 3 hours.

Step 5

Bring remaining water and rice to a boil in another saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

Step 6

Pour most of the cooking liquid from the beans into a bowl and reserve. Remove bay leaves. Mash about 1/3 of the beans, adding as much of the reserved liquid as necessary to reach preferred thickness. Mix with the unmashed beans and season with salt. Serve beans over rice.