Louisiana Red Beans and Rice

Name: Louisiana Red Beans and Rice
Cuisine: American
Ingredients: 1 medium-size red onion, finely chopped; 1 small green bell pepper, seeded and finely chopped; 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water; 1 cup uncooked long-grain brown rice; 1 (28-ounce) can fire-roasted diced tomatoes, undrained; 1 celery rib, minced; 4 garlic cloves, minced; 1 teaspoon dried thyme; ½ teaspoon filé powder; ½ teaspoon smoked paprika; ½ teaspoon salt; 3 cups cooked dark red kidney beans or 2 (15.5-ounce) cans dark red kidney beans, rinsed and drained; 3 cups cooked dark red kidney beans or 2 (15.5-ounce) cans dark red kidney beans, rinsed and drained; 2 cups vegetable broth or water; 2 cups vegetable broth or water; ¼ teaspoon cayenne pepper; Tabasco sauce, for serving

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

This is also known as “Monday night supper” in New Orleans, where virtually every kitchen has a spicy pot of kidney beans simmering on the stove come Monday. Filé powder, made from ground sassafras leaves, is used to season and thicken gumbos and other Creole dishes. It is available in specialty food shops and in the gourmet section of well-stocked supermarkets. If unavailable, it is okay to omit it.

Ingredients

Americas
United States
Supper
New Orleans
Louisiana
Vegan
Gluten-free
Spicy

Ingredients

Method