Red beans and rice can be a simple comfort food, relying on browned onions and meat for its main flavor, but I take it much further in the vegetarian version I share this week in my Twice as Tasty column for the Flathead Beacon. My favorite version of this quintessential Southern dish has a long ingredient list packed with flavor.
If you tend to believe that a recipe with more than a handful of ingredients is too complicated to make, look at this one again: You’re essentially dumping everything into a pot, cooking it, and serving it over steamed rice. And if you’re missing something on the list, you can pretty much cook the beans with as many of the ingredients as you do have and end up with a delicious meal.
There is one shortcut I use to shorten the ingredient list: If I’m cooking dried beans, I preseason them with many of the flavorings and then just add the final ingredients when I make the dish as a quick midweek meal.
Learn to make Vegetarian Red Beans and Rice