Mardi Gras Red Beans and Rice (vegetarian)

I’m kind of food-holiday agnostic, or maybe the opposite (whatever that word would be), since I’ll glom onto anybody else’s yummy holiday tradition. This morning we made our usual pilgrimage to the Oak Park Bakery for paczki doughnuts.

For dinner Tom took us to the bayou, vegetarian style, with his red beans and rice. It’s a simple dish, but I love the piquant sauce and the creamy, well-cooked beans. The boys like it garnished with sour cream.

I swear this was better than it looks in this photo!

There will be more paczki for dessert. We've got party beads. Bring it on, March. We’re fortified for your bluster now.

Red Beans and Rice
(Tom gives a nod to the heavily-adapted Frugal Gourmet Cooks American recipe he started with)


2 cans red beans, drained and rinsed
Olive or vegetable oil for sauteeing
1 medium yellow onion, chopped
1 bunch green onions, chopped (or substitute more onion)
7 gloves garlic, minced
About ½ cup of red wine (or water) for deglazing
3-4 ribs celery, chopped
14 oz. can of diced tomatoes
1 green bell pepper, chopped
1 tablespoon Worcestershire sauce
1 tablespoon Tabasco sauce
1 bay leaf
1 teaspoon thyme
Salt and pepper to taste

In a heavy saucepan, dutch oven, or large skillet, sauté onion, peppers and celery until soft and starting to brown. Add garlic and green onion and continue to cook until mixture is starting to get quite brown (for flavor – don’t let the garlic burn, though.) Deglaze pan with wine or water. Add all other ingredients. Cover and cook on low or medium low for at least an hour. Remove bay leaf. Using a potato masher or back of large spoon, mash about half of the beans. Mix beans. Serve over rice. (serves 4)