Vegetarian Red Beans and Rice

Vegetarian Red Beans and Rice packs in enough flavor to skip the meat. Learn more at TwiceasTasty.com.
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

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Pot Beans

Put the most flavor in your beans. Get Seasoned Pot Beans and Red Beans and Rice recipes at TwiceasTasty.com.I didn’t get hooked on dried legumes until I discovered pot beans. The preparation style evolved from frijoles de olla, traditionally cooked in earthenware pots in Mexico. Instead of cooking dried beans in 2 stages—once in pure water until soften and again with ingredients that give them flavor—everything is thrown into the pot with the soaked beans. As soon as they’re done, dinner is served.

Pot beans absorb broth and seasonings yet remain adaptable to almost any bean dish. Suddenly, cooking up a pound of dried beans seems worthwhile. Imagine: Before going to bed Sunday night, you spend 3 minutes setting the beans to soak. After work Monday, you give them a rinse and toss them back into the pot with some onion, carrot, garlic, herbs, and stock. About an hour later, you have your first meal: Seasoned Pot Beans. You also have the basis for many quick meals the rest of the week. Huevos rancheros. Beans on toast. Asian bean dip. Hummus. Quesadillas. Corn, Bean, and Pepper Salsa. Burritos. Myriad soups. Sourdough Empanadas. Louis Armstrong’s favorite Louisiana-style red beans, perfect for Fat Tuesday. The list goes on—and I’ll be adding to it all month.
Learn to make Seasoned Pot Beans and Red Beans and Rice