Olivier & Kingsley

Red Beans and Rice

09.17.13 / 3 comments

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One of my favorite foods is Red Beans and Rice. Growing up in New Orleans, I was not a huge fan of a lot of the traditional cuisine (and that was before I went Vegan) but Red Beans and Rice was always my favorite. I could probably eat this every day of the week and not get tired of it. So here is my basic recipe that uses a slow cooker. It’s super easy and you can start it before leaving for work in the morning and come home to a nearly done meal!

Ingredients:

  • 1 pound red kidney beans
  • 1 large onion, diced
  • 4 cloves of garlic, minced
  • 4 stalks of celery, diced
  • 1 large green bell pepper, diced
  • 2 TBSP canola oil
  • 6 cups of water
  • 2 TBSP no chicken base (I use Better Than Bouillon)
  • 1/2 TBSP Hot Sauce
  • 2 tsp Liquid Smoke (Hickory)
  • 2 tsp Thyme
  • 1 tsp Oregano
  • 1 tsp red pepper flakes
  • 3 bay leaves
  • 1 TBSP Tony Chachere’s Original Creole Seasoning
  • 2 Tofurky Artisan Andouille Sausages (optional)
  • Rice (You can also use quinoa which will give you more protein. Use medium grain white rice for authenticity. Follow cooking instructions on rice packaging.)

 

Directions:

  1. Soak beans in water overnight. This is my preferred soaking method: Bring 10 cups of water to a boil. Add 1 pound of beans and a piece of kombu seaweed and boil for 3 minutes. Cover and turn off heat. Let sit for 6-8 hours overnight. In the morning drain water and rinse beans.
  2. Add beans and 6 cups of water plus better than bouillon to slow cooker and set temperature to low.
  3. In a cast iron pan, sauté onion, bell pepper, and celery in oil over medium heat until onions are translucent and slightly browned (about 5-7 minutes). Add garlic and sauté for a minute longer.
  4. Transfer onions, bell pepper, celery and garlic to slow cooker. Add hot sauce, Liquid Smoke, thyme, oregano, red pepper flakes and bay leaves. Cover and cook on low heat for 5 hours.
  5. Transfer beans to a large pot. Remove 2 cups of beans and purée using a blender (or mash by hand). Add the beans back to the pot and cook over medium to low heat for 30 minutes. (This is a good time to start your rice)
  6. If using the Tofurky sausage, slice sausages on the diagonal and pan fry in 2 teaspoons of canola oil in a cast iron skillet over medium high heat until browned on both sides. Add to the beans in the final moments of cooking.
  7. Serve over rice (or quinoa) and Enjoy!

 

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3 thoughts on “Red Beans and Rice

  1. One of my favorites also. Crock pot is a delicious idea. Will make mine tonight! Love your blog and recipes yummy!

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