Louisiana Beans and Rice
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 6 -8
- 1 pound beka brown beans
- 2 tablespoons olive oil
- 1 large onion , diced
- 6 cloves garlic
- 1 carrot , diced
- 1/2 celeriac , peeled and diced
- 2 bay leaves
- ½ teaspoon ground sage
- 1 teaspoon dried oregano
- 2 chipotle peppers (from canned chipotles in adobo), finely chopped
- ¼ teaspoon cayenne pepper
- 3 cups vegetable stock
- 2-3 cups water
- 1 tablespoon Worcestershire sauce
- ½ cup chopped red onion , for garnish
- Cooked rice , for serving
- Tabasco sauce , for serving
Soak the beans overnight. Drain and set aside.
Heat the olive oil over medium heat in a large heavy pot. Add the onion, garlic, carrot and celeriac. Sauté until soft, about 5-6 minutes. Add the beans, bay leaves, sage, oregano, chipotles, cayenne, stock, 2 cups of water and Worcestershire sauce.
Bring to a boil, then reduce the heat and simmer, uncovered, until the beans are tender, about 1 hour.
Add more water as needed to keep the beans from drying out; when done, the mixture should be saucy yet slightly thick. If it seems too watery, mash a cup of the beans and stir back in. (The dish will also naturally thicken overnight if you are serving it the next day.)
Remove the bay leaves and serve on rice, passing the Tabasco.