Nothing says NOLA like red beans and rice. I know it’s sacrilege, but believe it or not these red beans and rice have no bacon, sausage or any hints of meat. They’re slow cooking, flavor-packed, and will make your kitchen smell like a French Quarter cafe. The real secret to these is time (you’ll also need a little thyme).

You’ll need:

Kosher salt
1 pound small red beans, rinsed and picked over
3 tbl butter
1 medium onion, chopped fine
1 small bell pepper (I used orange), seeded and chopped fine
1 stalk celery, chopped fine
3 medium garlic cloves, minced
1 teaspoon fresh thyme leaves
1 teaspoon paprika
2 bay leaves
¼ teaspoon cayenne pepper
Ground black pepper
3 cups veggie broth
6 cups water
1 teaspoon red wine vinegar, plus extra for seasoning
Basic White Rice

Your beans: Start by soaking & brining them — combine 3 tablespoons of salt with 4 quarts of water. If you’re a planner, you can soak your beans for 8-12 hours over night the night before. I am not that on top of things, so I erred on the side of the quick soak. To prep your beans with the quick method, rinse your beans then combine them with salt & water in a large, covered dutch oven. Bring the water to a boil and then remove from the heat and let them rest for 1 hour. Drain your beans and then start making them tasty!

Melt your butter in a large dutch oven & add your onion, celery, and peppers. Cook until your vegetables are soft (~4-5 minutes) and then add your garlic.

Add your spices (thyme, paprika, bay leaves, cayenne, and pepper) & let the flavors start to meld for a few minutes.

Add your beans, broth & water, and bring the mixture to a boil. Once your mixture reaches a boil, reduce heat to a simmer and cook for an hour. Stir in your vinegar and continue cooking for at least 30 more minutes. Honestly, I kept the beans on low heat for at least two additional hours. Serve over rice and garnish with green onions.

xoxo,

HungryTexans