Vegetarian Red Beans & Rice

Probably the most famous dish in New Orleans. Traditionally served on Mondays, so the leftover ham, and ham bone, from Sunday lunch would not go to waste, red beans and rice is a staple of all locals in New Orleans. You can find many, many recipes for red beans and rice. The one I am posting today DOES NOT have meat in it. But you can easily add diced ham, sausage (andouille) or bacon to the recipe and have a legitimate New Orleans-style red beans and rice. And any true New Orleanian will tell you, it isn't the meat, it's the beans that make the dish. Finding red beans is hard outside of Louisiana, but you can substitute red kidney beans.

***BEANS MUST SOAK FOR 8 HOURS BEFORE COOKING***

Prep Time: 3 hours Servings: 16

1 pound dried red beans, rinsed and sorted over $1.00
1 chopped yellow onion $1.00
1 chopped celery bunch $2.00
1 chopped green bell peppers $.80
salt and pepper $.10
Pinch cayenne $.10
3 bay leaves $.10
2 tablespoons parsley $.20
2 teaspoons thyme $.10
3 cloves chopped garlic $.10
10 cups water
4 cups cooked white rice $.75
EVOO: $.15

Total Cost $6.40 Cost per serving $.42

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

In a large pot, heat the EVOO over medium-high heat. Add the onions, celery and bell peppers to the oil in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, (and this is where you would add your sausage, ham and/or ham hocks if so desired) and cook, stirring, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)

Remove from the heat and remove the bay leaves.