This is one of my daughters favorite meals. It’s fun to see her get so excited for something I would not have guessed she would be that into.
I like this recipe because it’s mostly vegetarian and could be made vegan by substituting the Worcestershire sauce with soy sauce and the butter with a vegan alternative.
Red beans and rice:
- One large yellow or white onion diced
- One bunch green onions sliced
- Three cloves garlic miced
- One bay leaf
- Three 15 oz cans of red beans drained and rinsed
- One teaspoon liquid smoke
- One tablespoon Worcestershire sauce
- Three sprigs of thyme
- Two tablespoons olive oil
- One cup veggie stock
- One tablespoon butter
- Salt and pepper to taste
Warm the oil in a saute pan or deep skillet over medium heat. Add the onions and season with salt and pepper. Cook for ten minutes stirring occasionally, until the onions have started to brown.
Add the garlic and cook for two minutes. Add the beans, liquid smoke, Worcestershire sauce, bay leaf, vegatable stock and thyme. Bring the beans to a boil and reduce to a simmer. Adjust the seasoning if needed.
Simmer the beans for five to ten minutes. Using a potato masher mash one third to one half the beans. Stir in the butter and garnish with the green onions. Pull the thyme stems out of the beans. Serve over rice.