I'm not sure where the tradition comes from, but in Louisiana, Mondays are reserved for red beans and rice. The dish is a Creole staple in my home state—and for good reason. The beans are simmered for hours until they reach an almost creamy consistency, and the combination of vegan Worcestershire sauce, liquid smoke, and a touch of spice gives this simple dish a complex flavor.
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The longer you cook your pot of beans, the creamier the outcome, but no matter what consistency you achieve, the beans are perfect served over a heaping scoop of white rice and a big piece of crusty French bread. Enjoy!
Louisiana Red Beans and Rice
1 lb. dried red kidney beans
3 Tbsp. vegan margarine
1 large onion, diced
1 bell pepper, diced
5 ribs celery, diced
2 cloves garlic, minced
6 cups vegetable broth
1 tsp. liquid smoke
1/2 tsp. vegan Worcestershire sauce
1 tsp. hot sauce (or more if desired)
1/2 tsp. dried thyme
1 tsp. cayenne pepper
2 bay leaves
Salt, to taste
Long-grain white rice
•In a large pot filled with water, soak the red beans overnight (or at least for a few hours). Drain and rinse, then put back into the pot and cover with fresh water. Bring the beans to a boil over high heat and cook for 45 to 60 minutes, or until the beans are tender. Drain.
•In a large pot over medium-low heat, melt the vegan margarine and add the onion, bell pepper, and celery. Cook until the onions are translucent.
•Add the garlic and sauté for one more minute.
•Add the cooked beans, vegetable broth, liquid smoke, Worcestershire sauce, hot sauce, thyme, cayenne pepper, and bay leaves, then bring to a boil. Reduce the heat to low and let simmer for 3 to 4 hours. Add more water if necessary.
•Before serving, season with additional salt if necessary. Serve over long-grain white rice prepared according to package directions.
Makes 8 servings
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Comments ( 11 )
Where might one find vegan Worcestershire sauce?
Posted by Chuck Piorkowski | October 22, 2009 7:44 PM
Posted on October 22, 2009 19:44
I love this recipe! My husband is from Louisiana and loves his red beans and rice. I've made many versions over the years but this one is the best! We had it tonight, and we were scraping the bottom of our bowls it was so delicious. Definitely use an immersion blender for 3-5 seconds once the dish is finished to give the beans a bit of creaminess (be sure to remove the bay leaves first!).
Posted by JenX | October 22, 2009 8:18 PM
Posted on October 22, 2009 20:18
I can tell you where the Monday tradition comes from: on Sunday, families would serve a ham, and use the hock to cook Monday's beans. I like the vegan version a whole lot better - and it's easy enough to make any time. I make a double batch of beans and freeze some for later. The beans are just as good over quinoa, though that is not the traditional cajun thing. serve with plenty of tabasco sauce on the side!
Posted by chris | October 23, 2009 4:04 PM
Posted on October 23, 2009 16:04
I believe in addition to the ham connection mentioned above, Mondays were "laundry" days and this was a dish that could be left to simmer while you scrubbed clothes.
Posted by bamabunny | October 25, 2009 7:31 PM
Posted on October 25, 2009 19:31
I made this recipe today and it was delicious, I will absolutely make it again this winter. I served it with homemade coleslaw (cabbage from my garden)was a wonderful meal overall and has me excited about trying more vegetarian recipes!
Posted by Debbie | October 25, 2009 10:23 PM
Posted on October 25, 2009 22:23
Thank you! You often write very interesting articles. You improved my mood.
Posted by Crasty | October 26, 2009 2:36 AM
Posted on October 26, 2009 02:36
I have read the full information regarding recipe of Louisiana and red beans.I like author style to present this recipe and its ingredients in a good way.I hope this recipe tastes spicy and sweet.
Posted by autism | October 26, 2009 3:22 AM
Posted on October 26, 2009 03:22
Made this for dinner tonight. We both loved it! I like the idea of the immersion blender to make it creamy. I'll try it next time. Yummy!!!
Posted by Jana | October 27, 2009 10:15 PM
Posted on October 27, 2009 22:15
yum! I usually get Zatarain's Red Beans & Rice, which is good (and vegan) too!
Posted by Curtis | October 28, 2009 6:10 AM
Posted on October 28, 2009 06:10
Looks so yummy. I definitely going to try this. This is something to try this weekend. Its mouthwatering recipe. Thanks for sharing.
Posted by tea | November 3, 2009 12:34 AM
Posted on November 3, 2009 00:34
This is so good that I had to hang a "Just Say No to Red Beans and Rice" sticker over the stove. Thanks Amy, for this gem.
Jeff
Posted by Jeff Nathan | January 7, 2010 10:08 AM
Posted on January 7, 2010 10:08