Mardi Gras season reminds me how much I love this dish, but it's fine for any time of year. I have made these with the smaller red beans we sell at the co-op. Note the co-op doesn't sell Tabasco or liquid smoke, you can find those in a normal grocery store. You may find alternatives but I think they are pretty integral to the flavor.
Recipe courtesy of:
Fatfree Vegan Kitchen
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Real Louisiana Red Beans and Rice
this is a tried and true recipe
1 pound dry red kidney beans (if you're in Louisiana, only Camellia brand
4 cloves garlic
1 very large onion (about 2 cups chopped)
4 ribs celery
1 large bell pepper (about 1 1/2 cups chopped)
3 bay leaves
2 teaspoons thyme
1 teaspoon oregano
1/4-1 teaspoon red pepper
1/2 teaspoon freshly ground black pepper
1-2 teaspoons chopped chipotle pepper, in adobo (this is not traditional but lends a smoky taste; substitute another tsp. of Liquid Smoke seasoning if you prefer)
1/2-1 tablespoon Tabasco sauce
1 teaspoon Liquid Smoke
salt, to taste
cooked rice, to serve
Tip: Start off lightly with the red and black pepper and Tabasco sauce; you can always add more at the end.
Cover the beans with water 2 inches over beans and soak overnight. Or, bring beans to a boil for one minute, remove from heat, and soak for at least an hour. Drain beans and rinse.
Put the beans back in the pot and cover them with water 2 inches above level of beans. Put over high heat to begin cooking while you prepare the other ingredients.
You're going to want to chop the garlic, onion, celery, and bell pepper very finely, and the fastest and best way to do this is in a food processor. I throw the 4 peeled cloves of garlic in first, and then add the onion, quartered, and pulse until finely chopped. Add this to the pot on the stove, and then do the same thing with the celery and bell peppers, adding each to the beans. Add the remaining ingredients, except the salt and the rice.
When the beans reach a boil, reduce the heat to a simmer. Cook, stirring every now and then, until they are completely tender and falling apart. This can take anywhere from 2 to 3 hours, depending upon the age of your beans. (Add more water as necessary to keep them hydrated.) When they are completely tender, add the salt to taste, and check the seasonings. Add any additional spices you want, and cook for at least 10 more minutes, until sauce is thick and beans are disintegrating. Remove the bay leaves, and serve over rice.
Note: If your beans are old, they may never disintegrate, or at least not in time for dinner. What you have to do is take out a bunch of them, mash them up well, and add them back into the pot (or use a hand blender right in the pot). Then proceed as though they had fallen apart on their own. I won't tell anyone if you don't!
Copyright 2009 Susan Voisin and Fatfree Vegan Kitchen
All rights reserved. Used with permission.
- 23 Jan 2010