Red beans and rice is a Louisiana classic with influences from French, African, Spanish, Native American and Haitian cuisine. It is usually made by stewing red beans with pork and then serving over rice, but this vegetarian soup adds loads of vegetables to a set of familiar flavors.
Ingredients
- 2 cups dried kidney beans, rinsed, soaked overnight and drained
- 4 cups vegetable stock, plus 2 cups water
- 2 whole bay leaves
- 1/2 cup short-grain brown rice
- 1 cup water
- 1 medium green bell pepper, chopped
- 1 medium zucchini, quartered and sliced
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 1/2 bunch collard greens, chopped
- 2 celery ribs, chopped
- 15-ounce can diced canned tomatoes, with juices
- 2 teaspoons dried thyme
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation
- Place soaked beans in a large pot and add the vegetable stock, bay leaves and 2 cups water. Bring to a boil over medium-high heat and lower the heat to medium-low to keep at a simmer. Cover the pot and cook for about 1 hour, until the beans are tender.
- While the beans cook, bring 1 cup water to a boil in a small pot. Add the rice and reduce heat to low. Cover and cook for 30 minutes, until the water is absorbed. Remove from heat and let stand, covered.
- When the beans are soft, add the green pepper, zucchini, onion, garlic, collards, celery, tomatoes, thyme, pepper flakes, salt and pepper. Add in the cooked rice. If more water is needed, add it now. Raise the heat and bring to a boil, then reduce to medium-low and cover. Cook until the vegetables are tender, about 10 minutes. Adjust seasoning to taste.
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