Red Beans and Rice

Red Beans and Rice is a classic and flavorful dish with deep roots in New Orleans. It is a part of the cultural fabric of the city, especially as a traditional Monday meal where it was cooked while families did their laundry. In this recipe, we aim to create a vegetarian version of this beloved dish while maintaining its rich and satisfying flavors. By using small dried red beans and substituting the smoky taste of tasso (traditional Cajun ham) with chipotle chile and smoked paprika, we deliver a meat-free yet delicious rendition of this New Orleans classic. The combination of aromatic vegetables, spices, and creamy beans served over fluffy white rice will transport you to the heart of the Big Easy.

SERVES 6 TO 8

INGREDIENTS:

• Salt and pepper
• 1 pound (2 cups) small dried red beans, picked over and rinsed
• 3 tablespoons unsalted butter
• 1 onion, chopped fine
• 1 green bell pepper, stemmed, seeded, and chopped fine
• 1 celery rib, chopped fine
• 3 garlic cloves, minced
• 2 teaspoons minced canned chipotle chile in adobo sauce
• 1½ teaspoons smoked paprika
• 1 teaspoon minced fresh thyme or ¼ teaspoon dried
• 2 bay leaves
• ⅛ teaspoon cayenne pepper
• 1 teaspoon red wine vinegar, plus extra as needed
• 3 scallions, sliced thin
• Hot sauce

INSTRUCTIONS:

1. FOR THE RED BEANS: Dissolve 3 tablespoons of salt in 4 quarts of cold water in a large container. Add the red beans and soak them at room temperature for at least 8 hours or up to 24 hours. Drain and rinse the beans well.
2. In a Dutch oven over medium heat, melt 1 tablespoon of butter. Add the chopped onion, green bell pepper, celery, and ½ teaspoon of salt. Cook and stir the vegetables until softened, about 6 to 7 minutes. Stir in the minced garlic, chipotle chile, smoked paprika, thyme, bay leaves, cayenne pepper, and ¼ teaspoon of black pepper. Cook until fragrant, about 30 seconds. Add the soaked beans and 9 cups of water and bring to a boil over high heat. Reduce the heat to medium-low and simmer vigorously, stirring occasionally, until the beans are just soft and the liquid begins to thicken, about 45 to 60 minutes.
3. Stir in the red wine vinegar and 1 teaspoon of salt, then continue cooking until the liquid is thick, and the beans are fully tender and creamy, about 30 minutes more.
4. FOR THE RICE: In a large saucepan over medium heat, melt 1 tablespoon of butter. Add the rice and cook, stirring often, until the edges begin to turn translucent, about 2 minutes. Add 3 cups of water and 1 teaspoon of salt, then bring to a boil. Cover the pot, reduce the heat to low, and simmer until the liquid is absorbed, and the rice is tender, about 20 minutes. Remove the pot from heat, place a clean folded dish towel underneath the lid, and let the rice sit for 10 minutes. Fluff the rice with a fork.
5. Discard the bay leaves from the beans and stir in the remaining 2 tablespoons of butter. Season the beans with salt and additional vinegar to taste. Portion the rice into individual bowls, top with the red beans, and sprinkle with sliced scallions. Serve with hot sauce for an added kick.

Enjoy the soul-warming and comforting flavors of Red Beans and Rice, a dish that brings the spirit of New Orleans to your table. This vegetarian version allows everyone to indulge in the rich and hearty taste of this classic Cajun meal. Savor each spoonful of creamy beans and fluffy rice, and add a dash of hot sauce for an extra punch of flavor. Whether it’s a Monday tradition or any other day of the week, this dish is sure to become a cherished favorite in your home.