Vegetarian Cajun Red Beans and Rice
No need to soak the beans overnight, this removes some of the taste and nutrients if you don’t cook in the soak water.
Pick over the beans (get out the rocks and dirt clods; there may very well be some!)
Wash the beans to remove field dirt. Put into a bean pot, best cast iron.
Add water to cover the beans by about two inches or so. The beans will swell and absorb the liquid as they cook, so they need extra space.
Boil uncovered over high heat, at a robust rolling boil, until a bean is soft to your teeth – about 45 minutes. Stir occasionally to avoid burning, and add water liberally to keep all the beans covered.
Reduce heat, and add salt to taste.
Heat the oil in a frying pan, and add the onions, garlic, and celery. There should be enough oil that the onions seem to be swimming in it, a little. Cook until softened, and then add to the beans.
Continue cooking until all the beans are soft and there is a nice gravy over them, maybe 1-2 hours.
If you are not getting a gravy, you can smash some of the beans against the side of the pot with a wooden spoon and stir in.
In the last 5 minutes, correct the seasonings to taste, then add the green onions and stir.
Serve over rice, sautéed Andouille sausage makes a nice accompaniment..