Cajun-Style Red Beans & Brown Rice

Monday means red beans and rice in Louisiana, and this vegetarian version proves you don’t need a ham hock to make it sing.

Dried pinto beans get an overnight soak, then simmer for a couple of hours with a pile of chopped yellow onion, scallions, green bell pepper, garlic, and tomato paste. Cayenne, black pepper, oregano, thyme, Worcestershire, and hot sauce build layers of smoky, spicy depth.

The beans cook low and covered until they’re creamy and thick, with some breaking down into the broth to create that signature silky texture.

Served over nutty brown rice, it’s a filling, budget-friendly meal that feeds nine and tastes even better the next day.

Pro Tips

• The 12-hour soak is essential. It cuts the cooking time in half and gives you evenly tender beans without blowouts.
• Keep the water level just a half-inch above the beans. Too much liquid and you’ll end up with soup instead of a thick, saucy pot of beans.
• Stir occasionally during the last 30 minutes. Some beans will start to break apart, which is exactly what you want for that creamy consistency.
• This is one of those dishes that improves overnight. Make it a day ahead and reheat for even deeper flavor.