Hot and Smoky Red Beans and rice

Vegetarian Red Beans and rice

 

Enough for 6 hungry people 

2 cups dry Small Red Beans, soaked overnight

2 medium yellow onions

4 sticks celery with leaves

1 green bell pepper

4 Tablespoons olive oil

6 cups water

2 teaspoons of salt

½ teaspoon of freshly ground black pepper

1 ½ teaspoons of dry thyme

1 ½ teaspoons of oregano

¾ teaspoon cayenne pepper

3 cloves garlic, pressed or finely chopped

8 ounces of tomato sauce

Cooked rice

 

Soak the beans: In a large pot, cover beans with enough cold water to submerge them by 2″. Cover the pot tightly and let the beans soak for 8 hours or overnight.

Make the trinity: Remove outer skin, trim ends and chop the onion. Rinse and chop the celery with its leaves. Remove seeds and stem  and chop the green pepper.

Heat 4 Tablespoons of oil in a 12” skillet. Sauté the onion, celery and green pepper over medium-high heat for 5 minutes, turning occasionally with a spatula. Veggies are done when the pepper lightens in color and the onion is translucent. For best flavor, do not brown.

Put it all together in a pot: Drain the beans. In a large oven-proof casserole or dutch oven, put the beans and 6 cups of cold water and stir in the sautéed veggies. Now add the salt, black pepper, oregano, thyme, cayenne pepper and garlic.

Bake in a conventional oven: Preheat oven to 325°. Put beans on the center rack and bake for 2 ½ hours covered, stirring every half hour or so. After 2 ½ hours, add the tomato sauce and remove the lid from the bean pot. Cook for a further hour, until beans are tender.

Bake in a woodfired oven: This kind of cooking is great for the day after you’ve had your oven hot for pizza or bread, still warm with residual heat. Build a small fire to one side and, after about 45 minutes, put the beans on the other side. Add small to medium branches to keep the fire low and put the door in place to keep the flame down, leaving a 2” crack on one edge of the door as a vent. At this low heat, you can use an oven thermometer to check that your oven heat is as close to 325° as possible.

Bake for 2 ½ hours covered, stirring every half hour or so and turning the bean pot around each time. After 2 ½ hours, add the tomato sauce and remove the lid. Cook for a further hour, until beans are tender.

Time to celebrate: Make a pile of rice according to package directions. Put a scoop or two of rice in a bowl and top with Red Beans. Now get out your favorite Neville Brothers music and prepare to PARTY! It’s Mardi Gras after all!

Meatatarian note: For a meaty version of this dish, add 2 pounds of smoked ham hock to the pot and cut back on the olive oil. On the other hand, this vegetarian version makes a great side dish to Seattle Smoked Country Style Ribs, which I’ll be cookin’ up for Mardi Gras as well. It’s all good!