Cajun Red Beans & Rice
Creamy, spiced, stick-to-your-ribs — the pot that simmers itself.
What you'll need
- 1 lb dried red kidney beans, soaked overnight
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 oz smoked mushrooms or vegan sausage, sliced
- 2 bay leaves
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 6 cups vegetable broth
- 3 cups cooked brown rice, to serve
Let's cook
- 1
Soften the onion, pepper, and celery — the Southern "holy trinity" — in a little oil for about 5 minutes, then add the garlic and sliced mushrooms or vegan sausage.
- 2
Drain the beans and add them with the bay leaves, Cajun seasoning, smoked paprika, and broth. Bring to a boil, then drop to a low simmer.
- 3
Let it bubble gently for about an hour, stirring now and then, until the beans are soft.
- 4
Here's the trick: mash a big spoonful of beans against the side of the pot and stir it back in. That's what turns the broth creamy — no dairy needed.
- 5
Simmer 15 more minutes, fish out the bay leaves, and ladle it over warm brown rice.
Why this works
This is New Orleans Monday-supper tradition, and red beans were always the star. Mashing some of them makes it luscious on its own, while smoky mushrooms carry the flavor the old ham hock used to.
If you liked this, try
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