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.
Ingredients
- 1 (16 ounce) package dry red kidney beans
- 3 stalks celery, chopped
- 1 medium onion, coarsely chopped
- 1 green bell pepper, chopped
- 6 large cloves garlic, peeled
- 2 tablespoons vegetable oil
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 8 cups water, divided
- 4 dashes liquid smoke flavoring
- 2 bay leaves
- 1 cup uncooked white rice
- salt to taste
Directions
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.
Cook’s Notes:
More or less rice may be needed, depending on your preferences. I like brown rice to make it even healthier. After cooking, you can stir in 1 tablespoon butter to add some vegetarian-friendly (but decidedly not vegan) richness.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 436 | |
% Daily Value * | |
Total Fat7g | 8% |
Saturated Fat1g | 5% |
Sodium65mg | 3% |
Total Carbohydrate76g | 28% |
Dietary Fiber13g | 47% |
Total Sugars3g | |
Protein20g | |
Vitamin C23mg | 117% |
Calcium119mg | 9% |
Iron7mg | 41% |
Potassium1202mg | 26% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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