Posts tagged rice

Traditional Monday dish

In New Orleans, LA, a traditional dish made every Monday is red beans and rice. Its history comes from the time before washing machines, when every Monday was wash day. While all the women were out washing clothes, they would leave veggies, beans, and meat (usually a piece of ham) to simmer on the stove all day long. This was great because they didn’t have to watch the food and actively cook it, it would cook on its own like a slow cooker down days. When dinner time rolled around, the food would be all warm and ready for them, and the wash would be complete. Talk about killing two birds with one stone!

I omit the meat from my version (obviously), but I have a secret to get that smokey taste in–liquid smoke. Here is my vegetarian version of red beans and rice. (Pictures to follow shortly!)

Red Beans and Rice

Serves 3-4

1 (15.5 oz) can red beans, drained and rinsed

1 celery stalk, chopped

1/2 red onion, chopped

1/2 pepper, any color, chopped

2 tsp oil

3 garlic cloves, minced

1 bay leaf

1 tsp liquid smoke

1/2 tsp oregano

2 cups vegetable broth

1/2 to 2/3 cup of cooked rice per person

In a large pan heat oil to medium high and then sauté onions, peppers, garlic, and celery until onions are transparent. Watch that you don’t burn the garlic! Add the broth, beans, bay leaf, liquid smoke, and oregano and bring to boil. Reduce heat, cover, and cook for about 20 mins. Take out 1 1/4 cup of the mixture, liquid and solids, and put into a small bowl. Mash or blend (with an immersion blender) the part that is still in the pot until it looks mostly liquid. Add the mixture back into the now liquid mixture in the pot and stir. Bring back to a boil for a few mins. Put rice on a plate and ladle the bean mixture over, letting the rice soak up some of the liquid. Serve hot and enjoy!


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