This isn’t soup at all, really, but one vegan interpretation of half of the classic Southern dish of red beans and rice. The classic dish has Andouille sausage in it, which I obviously left out. I took a few tricks I played around with in the Hoppin’ John – chipotle chilies in adobo, smoked paprika, plus an addition of a homemade Cajun spice mix—and adapted them to suit this recipe. So, crank up some tunes and imagine swishing your beads around as you ladle a bowl out for yourself: party like it’s Mardi Gras (even if only on the inside)!
- If you eat meat, cut some Andouille sausage into slices and brown them on both sides in a bit of oil; add beans and simmer a few minutes with the sausage slices so the flavors marry.
- Over rice (duh), then topped with any variety of things: anything from roasted squash to cheese, to pickled peppers or onions, to sautéed greens, a fried egg, topped with blackened shrimp…as a side with roasted chicken…
- With a dash (or many) of hot sauce
Show me how you cook and serve it by emailing me your photo! Submissions are automatically entered to win a drawing for a Soup Club cookbook.
Yes, all this fun and love went into the recipe. That’s why it tastes so good.