Beans were a staple for me growing up. My mother would cook all the beans: pinto, lima, butter beans. Since she was a working mom, she’d throw them in the Crockpot in the morning, and come dinnertime, there were brothy, creamy beans for us to eat.
To infuse the beans with even more flavor, my mom would throw in a ham hock or smoked turkey wing. When my brother became vegan, it inspired me to reimagine my favorite childhood recipes. And when I discovered vegan chorizo—baby, bye!—I immediately tried using it here. My mother, the queen of the turkey leg and ham hock, loved it, too, and couldn’t even believe it was vegan!
This recipe is courtesy of Jocelyn Delk Adams and includes an excerpt from her book, “Everyday Grand,” available at The Food Temptress Cookbook Store.
2 tablespoons extra-virgin olive oil
1 small yellow onion, finely chopped (about 1 cup)
1 large celery stalk, finely chopped (about cup)
½ green bell pepper, finely chopped (about cup)
8 ounces soy chorizo, casings removed
1 tablespoon minced or finely grated garlic
2 or 3 vegetable bouillon cubes
2 tablespoons hot sauce
1 tablespoon vegan Worcestershire sauce, such as Annie’s
1 1/2 to 2 teaspoons no-salt Cajun seasoning
1 teaspoon kosher salt, or more to taste
¼ to 1/2 to teaspoon cayenne pepper (optional)
1/8 teaspoon freshly ground black pepper, or more to taste
1 pound dried red beans, picked over for debris, soaked overnight, and drained
cooked rice, for serving
fresh chives, chopped for serving (optional)
- In a large heavy-bottomed pot, heat the olive oil over medium heat until shimmering. Add the onion, celery, and bell pepper and cook, stirring, until the vegetables begin to soften and caramelize, 8 to 10 minutes.
- Add the soy chorizo and cook, stirring, until browned, 4 to 5 minutes. Add the garlic and cook, stirring, until aromatic, about 1 minute—don’t let the garlic burn.
- Raise the heat to medium-high and stir in the bouillon cubes, hot sauce, Worcestershire, Cajun seasoning, salt, cayenne, and black pepper.
- Add 7 cups water, then stir in the beans. Raise the heat to high and bring the liquid to a boil. Reduce the heat to low, cover, and cook until the beans are tender, about 2 hours.
- Uncover and simmer the stew until the liquid thickens, about 30 minutes. Taste and season with more salt and black pepper, if desired, then remove from the heat.
- Let the beans and sauce stand until thickened slightly, about 15minutes, then divide among bowls and serve with rice topped with chives (if using).
Be sure to read the article, “Grandbaby Cakes’ Jocelyn Delk Adams Makes Every Day Grand with Family and Good Fortune.”
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