The inspiration for this vegetarian chili recipe comes from Louisiana's Cajun specialty known as red beans and rice. There, cooks liberally spice the beans with cayenne and Tabasco sauce, so it's a short leap from there to including more traditional chili seasonings.
A smoked ham hock or spicy andouille sausage also adds its rich flavor to New Orleans red beans and rice. Here, however, the meat has been left out. Feel free, however, to add it for a meat-eater's version (see the variation instructions following the main recipe.)
Vegetarian Red Bean Chili, New Orleans Style
Serves 4 to 6
Ingredients:
- 1 pound dried red beans
- 3 tablespoons extra-virgin olive oil
- 2 medium yellow onions, finely chopped
- 2 medium garlic cloves, finely chopped
- 2 fresh jalapeño chilies, stemmed, seeded, and finely chopped
- 1 fresh long green (Anaheim) chili, stemmed and finely chopped
- 1 celery stalk, finely chopped
- 1 tablespoon ground cumin
- 6 cups water
- 1 (14 1/2-ounce) can crushed tomatoes
- 1/2 cup finely chopped fresh cilantro
- 1/2 tablespoon salt
- 3/4 teaspoon white pepper
- 1/2 teaspoon dried oregano
- Steamed white rice, for serving
- Tabasco sauce, for serving
Directions:
- In a medium-sized saucepan, put the beans and enough cold water to cover them by at least 1 inch. Bring to a boil over high heat. Continue boiling briskly for 5 minutes; then, remove the pan from the heat and leave the beans to soak for 1 hour. Drain and rinse well. Set the beans aside.
- In a large saucepan, heat the olive oil over medium heat. Add the onions, garlic, chilies, and celery and sauté until the onions are transparent, 2 to 3 minutes. Add the cumin and sauté 1 minute longer.
- Add the beans, the 6 cups of water, the tomatoes, cilantro, salt, pepper, and oregano. Bring to a boil, reduce the heat, and simmer gently until the beans are very tender, 2 to 3 hours, stirring occasionally and adding more water if necessary to keep the beans covered.
- Serve the beans over steamed rice, passing Tabasco sauce for guests to add fire to individual servings as desired.
Meat-eaters' variation: Add 1 medium-sized smoked ham hock to the beans along with the tomatoes and other ingredients. When the beans are finished cooking, use a slotted spoon to remove the ham hock. Shred the meat with a pair of forks, discarding the bones, fat, and gristle. Stir the shredded meat back into the beans.
Whether vegetarian or with meat, the recipe is as lively as a Mardi Gras parade or a New Orleans Saints Super Bowl party! Laissez les bon temps roulez!
Norman Kolpas - I've been writing about lifestyle topics–including food, travel, art, design, books, theater, and movies–since the ...
