A twist on this classic Cajun Louisiana dish – made for all my vegetarian and vegan friends. Here’s to a happy, healthy and delicious New Year!
Vegetarian Red Beans and Dirty Brown Rice
Yield: 2 to 4 servings
3 tablespoons extra-virgin olive oil
1 medium yellow onion, peeled and diced small (2 cups)
3 medium celery stalks, diced small (1 cup)
1 large green bell pepper, diced small (1 cup)
8-ounces cremini mushrooms, diced medium (2 ½ cups)
¼ teaspoon kosher salt, plus more to taste
5 large garlic cloves, peeled and minced (2 tablespoons)
1½ teaspoons ground Hungarian paprika
½ teaspoon freshly ground black pepper
¼ teaspoon ground cumin
¼ teaspoon dried Greek oregano
¼ teaspoon celery salt
1/8 teaspoon ground chipotle powder
1 (15-ounce) can kidney beans, drained and rinsed
1 cup vegetable stock
2 ½ cups cooked long grain brown rice
In a large sauté pan, add the olive oil. Turn the heat to medium-high and let oil heat until hot and shimmering.
Add the onion, celery, bell pepper, mushrooms and salt. Cook, stirring occasionally, for 15 to 20 minutes, until vegetables have given off their liquid and are beginning to caramelize.
Add the garlic, paprika, black pepper, cumin, oregano, celery salt and chipotle powder. Stir and cook 2 minutes more.
Add the beans and vegetable stock and stir with a wooden spoon or rubber spatula, loosening up any brown bits stuck to the bottom of the pan. Cook until almost all of the liquid has evaporated, approximately 10 minutes.
Turn off the heat and fold in the cooked brown rice until thoroughly mixed.
Season to taste with additional salt. Serve in 2 large bowls (big servings!) or 4 smaller bowls.