Mardi Gras is just around the corner, and I’ve veganized the New Orleans staple Red Beans and Rice. Since we’re making vegan red beans, I have developed a “Faux Hock” blend that will infuse the beans with authentic southern flavor while keeping your swine safe from Sunday dinner.
Prep Time10 minutesmins
Cook Time3 hourshrs
Total Time6 hourshrs10 minutesmins
Servings: 10generous servings
Ingredients
1poundsmall red beans or kidney beans
2tbspsalt
2quartsof water
The “Holy Trinity”
tbsp1coconut oilOptional
8ozdiced onion~1 medium or 2 small
8ozdiced celery~5-6 stalks
8ozdiced bell pepperseeded (~1 pepper)
Sauté Just Before Adding Beans
6-8clovesgarliccrushed or minced
1jalepeñoseeded and minced
1tspdried thyme
1tspblack pepper
2-3Bay Leaves
1/4tspcayenne pepper
"Faux Hock"
1/2cupnutritional yeast
1/2cuplow sodium soy sauce
2tbspwhite miso paste
1tbspliquid smoke
1tbspmaple syrup
For serving
6cupsof cooked rice
Salt and pepper to taste
Instructions
Rinse and sort the beans, then cover with a few inches of cold water. Stir in the salt until dissolved, then allow the beans to soak overnight (alternatively, you can flash-soak them, as described above).
In a large stock pot, sauté the “Holy Trinity” of vegetables in (optional) coconut oil, or water sauté, for approximately 10 minutes. Vegetables should become very soft.
Add the garlic, jalapeño, thyme, pepper, bay leaves, and cayenne and sauté for another 1-3 minutes.
Add the drained beans, the “Faux Hock” ingredients, 2 quarts of fresh water, and bring to a boil. You may skim off some of the foam that appears on top of the water.
Lower the heat, and simmer the beans for an additional 3-4 hours, stirring occasionally.
The beans are fully cooked when they are very tender and can be easily crushed.
With a potato masher or with the back of your spoon, crush between 1/3 and 1/2 of the beans (to your preference) in the pot and mix until a thick gravy is formed. Taste and adjust seasonings if needed.