Recipe Idea: Louisiana Red Beans and Rice
Hi. It’s Lois at Recipe Idea Shop. Don and I attend a small Quaker meeting. As a fun way to get to know some of the other members and attenders, we hosted a “Guess Who’s Coming to Dinner” night with eight Quaker guests. We knew who was coming, but the others didn’t know who would be attending until they arrived. Two of the guests were vegetarian and one of those is also vegan, so this recipe worked out great. We topped it with Cucumber Salsa and some folks added sour cream.
I got the recipe from a blog called What Would Cathy Eat? Cathy has some terrific (and heart-healthy!) recipes on her blog. I suggest you check it out.
Don also made a Shrimp and Grits meal that was amazing. Others in the party brought side dishes, salad and dessert. We were stuffed!
You can really use any kind of pots to make this, but I love the Le Creuset cast iron pots. They are beautiful and functional.
- 1 pound small red beans
- 4 tablespoons olive oil
- 1 large onion, diced
- 6 cloves garlic
- 3 medium green peppers, diced and roasted
- 3 stalks celery, chopped
- 3 bay leaves
- ½ teaspoon ground sage
- 1 teaspoon dried oregano
- 2 teaspoons diced jalapenos (jarred)
- ¼ teaspoon cayenne pepper
- 3 cups [url href=”https://recipeideashop.com/homemade-vegetable-stock/” target=”_blank”]vegetable stock[/url] (I always make my own, but canned is okay.)
- 2 cups water
- 1 tablespoon Worcestershire sauce
- ½ cup chopped scallions, for garnish
- Cooked rice, for serving
- Tabasco sauce, for serving
- Sour cream, if desired
- Soak the beans overnight.
- Drain, rinse, add fresh water and cook for 10-15 minutes in a pressure cooker, until done. (You can also cook them on top of the stove, but it takes much longer—about 45 minutes..)
- Preheat the oven to 450F degrees.
- Toss the diced green pepper in 2 tablespoons olive oil.
- Bake for 20-30 minutes until nicely roasted and a bit smoky.
- Heat the remaining olive oil over medium heat in a large heavy pot.
- Add the onion, garlic and celery.
- Sauté until soft, about 5-6 minutes.
- Add the beans, bay leaves, sage, oregano, jalapenos, cayenne, vegetable stock, water and Worcestershire sauce.
- Add the roasted green peppers.
- Bring to a boil, then reduce the heat and simmer, uncovered, until the juice is reduced down a bit. Remove about 1 cup of beans (don’t worry about keeping the veggies out) and mash them in a food processor or by hand.
- Return them to the pot to help thicken the mixture.
- Remove the bay leaves and serve on rice (I prefer brown rice), adding the scallions and Tabasco as desired.
- A little bit of sour cream and some [url href=”https://recipeideashop.com/cucumber-salsa/ ” target=”_blank”]Cucumber Salsa[/url] added at the serving stage is yummy too.[br][url href=”https://recipeideashop.com/wp-content/uploads/2015/12/RIS_LOGO-2-sml.png”][img src=”https://recipeideashop.com/wp-content/uploads/2015/12/RIS_LOGO-2-sml.png” width=”252″ height=”53″ class=”alignleft size-full” title=”Recipe Idea Shop logo” alt=”RIS logo”][/url]