Very Veggie Red Beans & Rice

red beans vegetarian

My plan for hoppin’ john morphed into red beans and rice. I somehow didn’t have black eyed peas. OOPS. No worries. I still used all the other hoppin’ john ingredients but used red beans instead of black eyed peas. This is not my normal red beans & rice. It’s a total departure from my typical ham hock stock, onion, and jalapeno. I’ve been trying more vegetable stock lately, and I already had all the other produce.

Very Veggie Red Beans & Rice
 
Ingredients
  • 2 TB oil or butter
  • 1 onion diced
  • 3 stalks celery chopped
  • 1 green bell pepper diced
  • 1 red pepper diced
  • 1 jalepeno seeded and diced
  • 6 scallions chopped
  • 6 garlic cloves minced
  • 5 cups red beans
  • 8 cups vegetable stock
  • 2 tsp cajun seasoning (Tone Cacheres)
  • 2 sprigs thyme
  • 3 bay leaves
  • 1 handful chopped fresh parsley
  • 2 TB red wine vinegar
  • 2 TB worstershire sauce
  • red pepper flakes and hot sauce to taste
Instructions
  1. Heat oil in heavy pot. Add vegetables and saute until onions are beginning to be translucent and almost lightly browned. Add beans, stock, thyme, bay leaves, parsley, and seasonings. Bring to bubble on the stove. Cover and drop into an oven at 275. Cook for 2 hours. Uncover and cook for at least an hour more. Adjust seasonings as needed

Served with basmati whole grain rice

This was a huge pot of beans. I started by dumping the remainder of a bag of dried red beans to soak, because why not just use the rest?? I think these ballooned bigger than even other beans I’ve tried. Five cups?! I would have been happy with one or maybe two. We will have tons of leftovers, so I’ll probably freeze several servings.

I’ll admit this was not my favorite recipe, probably because I like heat and a high level of savory in things like this. It turned out just fine and was very tasty (Dizzle says to mention that he loved it. :)), but I was battling the vegetable sweetness the whole time. Next time I will leave out the red pepper and maybe even the green bell pepper. I’ll add another jalapeno and perhaps leave the seeds in at least one of them.

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