Lose the meat without sacrificing any flavor in this vegetarian twist on the classic Southern dish.
Southern Living MARCH 2011
1. Place beans in a Dutch oven; add water 2 inches above beans. Bring to a boil. Boil 1 minute; cover, remove from heat, and soak 1 hour. Drain.
2. Coarsely chop celery, green bell pepper, red bell pepper, and onion. Sauté chopped vegetables and garlic in hot olive oil 6 to 8 minutes or until tender. Stir together vegetables, beans, Creole seasoning, smoked paprika, vegetable bouillon cube, and water in Dutch oven. Bring to a boil, reduce heat to low, and simmer 1 to 1 1/2 hours or until beans are tender. Season with salt to taste.
3. Meanwhile, cook rice according to package directions. Serve with red bean mixture. Garnish, if desired.
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