How to Make Vegan Creole Red Beans
You can't go wrong with this healthy, vegan version of the Louisiana staple.
- • 1 pound red beans, uncooked
- • 1 tablespoon olive oil
- • 1 small white onion, minced
- • 4 cloves garlic, minced
- • 2 stalks celery, diced
- • 3 small green peppers, diced
- • 1 chipotle pepper (packed in adobo sauce), minced
- • 1 tablespoon adobo sauce
- • 4 cups unsalted vegetable stock
- • 4 cups water (or another 4 cups stock)
- • 3 bay leaves
- • 1 teaspoon dried thyme
- • 1 teaspoon Sal & Judy's Creole Seasoning
- • 1/4 teaspoon freshly ground black pepper
- 1. Cover the red beans in a large bowl with water and allow to soak overnight. Discard the water and set the beans aside.
- 2. In a large, deep pot or Dutch oven, add the olive oil and warm to medium heat. Sauté the onions, garlic, celery and peppers for a couple of minutes, until soft.
- 3. Add the red beans and cover with vegetable stock and water. Stir in the seasonings (adobo sauce, bay leaves, thyme, creole seasoning and black pepper). Bring everything to a boil and then reduce heat and allow to simmer for at least 2 hours. Lightly mash some of the beans with the back of a wooden spoon.
- 4. Once the beans are soft and tender, serve over brown rice or cauliflower rice.