Vegetarian red beans

Devoted market shopper (and vegetarian) Dave Cash shared his special red beans recipe with us. Even vegetarian New Orleanians MUST eat red beans and rice on Mondays! Dave’s unusual increments of measure and eloquent descriptions are included intact, and I have suggested appropriate additions for meat lovers. 


  • 3 pounds dried red beans
  • 1 onion, chopped
  • a ring-a-ling red bell pepper, chopped
  • a cute little banana pepper, chopped
  • several good shakes of chili powder
  • a nice bit of cumin
  • wisps and gusts of coriander
  • enough Hungarian paprika to make its people proud
  • small pile of black pepper
  • 3 or 10 (or none) heaping tablespoons of chopped garlic
  • (possibly) another spoonful of garlic


Throw everything into a 5.5-quart CrockPot (after the beans have been soaked for at least 3 hours and then drained). Cover with water and cook on high setting for 8 to 10 hours or overnight. Serve over cooked rice with hot sauce to taste.

Note: To make conventional red beans and rice, omit everything except the red beans, onion, and garlic. Add 1-1/2 pounds ham hocks or pickle meat and cook as directed.

Feeds about 15 hungry friends

Recipe compliments of Dave Cash

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.