📝 About This Recipe
Deep in the heart of New Orleans, Monday was traditionally laundry day, leaving little time for active cooking but plenty of time for a pot of beans to simmer slowly on the back of the stove. This plant-based take on the Creole classic utilizes the 'Holy Trinity' of vegetables and smoky spices to create a creamy, soul-warming gravy that coats tender kidney beans. It is a masterclass in building layers of flavor, resulting in a dish that is both humble and incredibly sophisticated.
🥗 Ingredients
The Aromatics (The Holy Trinity)
- 1 large Yellow onion (finely diced)
- 1 large Green bell pepper (seeded and diced)
- 3 pieces Celery stalks (diced)
- 5 cloves Garlic cloves (minced)
The Heart of the Dish
- 1 pound Dried red kidney beans (soaked overnight and drained)
- 2 tablespoons Vegetable oil (or vegan butter)
- 6 cups Vegetable broth (low sodium preferred)
- 1/2 teaspoon Liquid smoke (to mimic traditional smoked meats)
Creole Spice Blend
- 2 teaspoons Smoked paprika
- 1 teaspoon Dried thyme
- 1/2 teaspoon Dried oregano
- 1/4 teaspoon Cayenne pepper (adjust for heat preference)
- 3 pieces Bay leaves (whole)
- to taste Sea salt and black pepper
For Serving
- 3 cups Long-grain white rice (cooked and hot)
- 1/2 cup Green onions (thinly sliced)
- 1/4 cup Fresh parsley (chopped)
- to taste Hot sauce (Louisiana style preferred)
👨🍳 Instructions
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1
Begin by rinsing your soaked kidney beans under cold water. Ensure all stones or debris are removed, then set them aside to drain.
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2
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat until shimmering.
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3
Add the onion, bell pepper, and celery (the Holy Trinity). Sauté for 8-10 minutes, stirring occasionally, until the vegetables are soft and the onions begin to turn translucent.
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4
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let it burn.
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5
Add the smoked paprika, thyme, oregano, and cayenne pepper. Toast the spices with the vegetables for 2 minutes to release their essential oils.
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6
Pour in the drained kidney beans and stir to coat them thoroughly in the aromatic vegetable mixture.
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7
Add the vegetable broth, bay leaves, and liquid smoke. Increase the heat to high and bring the pot to a rolling boil.
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8
Once boiling, reduce the heat to low, cover the pot partially, and let it simmer gently. This slow process is vital for the beans to become tender.
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9
Cook for 1.5 to 2 hours. Check the beans every 30 minutes, stirring to ensure they aren't sticking to the bottom. If the liquid reduces too much, add a splash of water.
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10
Once the beans are tender, use the back of a large wooden spoon to mash about 1/2 cup of the beans against the side of the pot. Stir this back in to create the signature creamy 'gravy'.
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11
Remove the bay leaves and season with salt and black pepper to taste. Simmer for another 10-15 minutes uncovered to reach your desired thickness.
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12
Taste one last time, adjusting the heat with more cayenne or hot sauce if desired.
💡 Chef's Tips
Always soak your dried beans overnight; it ensures even cooking and better digestion. For an even deeper flavor, use a 'No-Chicken' bouillon or a dark vegetable stock. The 'mash' step is the secret to the texture—don't skip it, as it transforms the broth into a rich sauce. If you have time, make this a day in advance; the flavors develop significantly overnight in the fridge. Avoid adding salt at the beginning of the process, as it can sometimes prevent the bean skins from softening properly.
🍽️ Serving Suggestions
Serve a generous ladle of beans over a mound of fluffy long-grain white rice. Pair with a side of buttery, skillet-baked cornbread to soak up the extra gravy. Offer a bottle of vinegar-based hot sauce (like Crystal or Tabasco) on the side for a bright acidic kick. A simple green salad with a sharp vinaigrette helps balance the richness of the beans. Serve with a cold glass of sweetened iced tea or a crisp lager.