Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Vegan Red Beans and Rice
Eating red beans and rice on Monday is a well known Louisiana Creole tradition. It is a meal that we hold close to our hearts and a process that you cannot (or should not) speed up. These days, friend of the market Timothy Pakron AKA Mississippi Vegan reminds us to slow down and experience the food we cook and eat. Seeds take time to sprout, but the juice is worth the squeeze. These beans might be vegan, but they are surely cajun approved. Enjoy!
- 1 lb dried red kidney beans (Camellia or Blue Runner are good choices!)
- 2-inch piece dried kombu
- ½ cup olive oil + ½ stick Country Crock Plant Butter (4 tablespoons)
Vegetables and Seasonings
- ¾ cup chopped shallots (1 large shallot)
- 1 cup chopped celery (1 large stalk)
- ½ cup shredded or diced carrots (1 medium carrot)
- ½ cup chopped green onion
- ¾ cup chopped green bell pepper (1 medium pepper)
- 4 medium-sized fresh bay leaves
- 2 tablespoons fresh chopped thyme
- 2 tablespoons fresh chopped oregano
- ½ cup fresh chopped parsley
- 1 ½ tablespoons fresh chopped sage leaves
- ¼ teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon dried parsley
- 3 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups chopped ripe tomato (1 very large tomato)
- 1 small Thai chili (optional)
Fresh Boost + Vinegar + Salt
- 2 tablespoons diced celery
- 2 tablespoons chopped green onion
- 2 tablespoons freshly chopped parsley
- ¼ green bell pepper
- ¼ cup fresh chopped garlic
- 2 tablespoons white wine vinegar
- 3 tablespoons tamari
- 2 teaspoons smoked sea salt
- Salt and pepper, to taste
- Fluffy cooked rice, to serve
Cover beans in a bowl of filtered water. Let soak overnight (at least 8 hours). Drain and rinse beans. Transfer to a large pot and cover with 10 cups filtered water. Nothing else! Turn heat on the lowest setting and cook for 3 hours, uncovered (these beans will remain uncovered the whole time). Stir every so often. If you see some white foam rise to the top, you can scoop that out.
After 3 hours, add kombu, bay leaves, olive oil, and plant butter. Mix well and cook on very low heat for one hour, stirring every so often.
After 4 hours, add ‘Vegetables and Seasonings’. Continue to cook for 2-3 hours on very low heat, stirring every so often.
After about 6 hours of total cooking time, add the ‘Fresh Boost + Vinegar + Salt’. Turn the heat up to low-medium and bring the beans to a light simmer. Continue to cook, stirring often, until the beans are tender and delicious, another 2 to 3 hours. Once the beans are tender, take out 1 cup of the beans and mash thoroughly or blend the beans until smooth and creamy. Return back to the pot.
Once the beans have cooked down and you have a thick gravy-like consistency, you’re done! Adjust the salt and pepper to taste and serve with fluffy white rice and garnish with chopped green onions and parsley.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.