This version of a traditional Cajun favorite uses dried beans, which must be cooked much longer than canned. Soak them overnight, and be sure to drain the soaking water and rinse the beans well before cooking. Red beans are smaller than kidney beans, but kidney beans can be used if red beans are unavailable. Add water as needed, but in the end, the beans should not be soupy; rather, they should have the consistency of a thick stew, capable of being served in either a bowl or on a plate.
1 lb dry red beans, or kidney beans
water to cover the beans (about 16 cups, in all
2 1/2 cups chopped celery
2 cups chopped onions
2 cups chopped green bell peppers
5 bay leaves
2 teaspoons white pepper
2 teaspoons dried thyme leaves
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried oregano leaves
1 teaspoon ground red pepper (cayenne)
1/2 teaspoon black pepper
1 tablespoon Tabasco sauce, plus more for serving
1 lb vegetarian sausage, optional
salt to taste
Hot cooked rice
Cover the beans with water and let
stand overnight. Drain and rinse just before using.
Add the beans, the vegetables, and the seasonings to a large pot or Dutch oven,
along with enough water to cover the beans over two inches. Bring to a boil
over high heat. Reduce heat and simmer until the beans are tender, 2-3 hours.
Check often and add water if necessary. Taste beans; if they’re not
tender, cook longer before adding salt. Add “sausage” if using, and
cook 20 minutes more.
Remove bay leaves and serve, over hot rice mounded in a large bowl or on a
plate. Add Tabasco sauce as desired.