Vegan New Orleans-Style Red Beans and Rice

Picture this: the soulful sounds of a brass band drifting through the air, the scent of spices hanging heavy and sweet, and a bowl of pure comfort warming your hands. That's the spirit of New Orleans, and this vegan red beans and rice captures it perfectly. Forget any notions of blandness – this dish is a flavorful journey, where creamy, seasoned red beans embrace fluffy rice in a symphony of Southern goodness. Get ready to savor a taste of the Big Easy, plant-based style!

Yields: 6-8 servings

Prep time: 25 minutes (plus soaking time for beans)

Cook time: 2-3 hours

Ingredients:

• 1 pound dried kidney beans, rinsed
• 8 cups vegetable broth (or water)
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 bell peppers (1 green, 1 red), chopped
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne pepper (or more to taste)
• 1 bay leaf
• 1 tablespoon vegan Worcestershire sauce (check label to ensure it's vegan)
• 1 teaspoon hot sauce (such as Tabasco), or to taste
• Salt and freshly ground black pepper to taste
• Cooked rice, for serving (brown or white)
• Optional vegan sausage (such as Beyond Meat or Field Roast), sliced and browned
• Optional chopped fresh parsley or green onions, for garnish

Instructions:

1. Soak the beans: Place the rinsed kidney beans in a large pot and cover with at least 2 inches of cold water. Let them soak for at least 6 hours or preferably overnight. Alternatively, for a quick soak, bring the beans and water to a boil for 2 minutes, then remove from heat and let them sit, covered, for 1 hour. Drain and rinse the soaked beans.
2. Sauté the aromatics: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion, bell peppers, and celery. Sauté until the vegetables are softened, about 8-10 minutes.
3. Add garlic and spices: Stir in the minced garlic, smoked paprika, thyme, oregano, and cayenne pepper. Cook for another minute until fragrant.
4. Cook the beans: Add the drained and rinsed kidney beans and vegetable broth (or water) to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 ½ to 2 hours, or until the beans are very tender and creamy. Stir occasionally to prevent sticking.
5. Flavor it up: During the last 30 minutes of cooking, stir in the bay leaf, vegan Worcestershire sauce, and hot sauce. Season generously with salt and freshly ground black pepper to taste.
6. Mash some beans (optional): For a creamier consistency, use the back of a spoon or a potato masher to mash some of the beans against the side of the pot. This releases their starch and thickens the sauce.
7. Add vegan sausage (optional): If using vegan sausage, sauté it in a separate pan until browned and add it to the pot during the last 15-20 minutes of cooking to heat through.
8. Serve: Remove the bay leaf before serving. Ladle the flavorful red beans and sauce over hot cooked rice. Garnish with fresh parsley or green onions, if desired.

Flavor Notes:

• Smoked paprika is key to that authentic New Orleans flavor. Don't skip it!
• Adjust the cayenne pepper to your preferred level of spice.
• The vegan Worcestershire sauce adds a wonderful depth of umami.
• Don't be afraid to season generously with salt and pepper throughout the cooking process. Taste and adjust as needed.
• For an even richer flavor, you can add a smoked vegan ham hock or a few drops of liquid smoke during the simmering process.

Enjoy this hearty and delicious vegan take on a classic New Orleans dish! Let me know how it turns out!