A wonderful blend of Louisiana flavours that acts as a great side dish and even poses well as the main event.
Louisiana Red Beans & Rice (Serves 6) adapted from Mary McDougall
- 1 cup Vegetable broth
- 1 large onion, chopped
- 2 stalks celery, diced
- 1 large carrot, small dice
- 1 colored sweet pepper, diced
- 2 jalapeños, diced
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- 1 teaspoon no-salt seasoning
- Black pepper to taste
- 2 tablespoons hot sauce
- 3 15-ounce cans red beans, drained
- 15 ounce can fire roasted tomatoes
- Hot, cooked brown rice or grain you love
Add ½ cup veggie broth to a large pot. Add onions, celery, carrots, bell pepper, Jalapenos, garlic, thyme, pepper flakes, no-salt seasoning, black pepper and hot sauce. Cook, stirring well, for 10 minutes.
Add beans, tomatoes and remaining vegetable broth. Bring to a boil. Reduce heat, cover and cook for 30 minutes stirring occasionally. Add more broth if necessary.
Serve over rice and add additional hot sauce or Sriracha if desired.