A VEGAN STEW OF RED BEANS, CORN, OKRA, PEPPERS AND ONIONS.

SUCCOTASH

A SPICY SOUTHWESTERN VEGAN CHILI WITH NAVY BEANS, ONIONS, ROASTED RED PEPPERS, JALAPEÑOS AND TOMATOES.

VEGAN WHITE CHILI

A CREAMY VEGETARIAN ROUX-BASED SAUCE WITH MUSHROOMS, SPINACH AND A COMPLEX BLEND OF SPICES, INCLUDING GREEN CURRY.

SPINACH AND MUSHROOM ÉTOUFÉE

BLACK BEANS AND CARMELIZED CORN IN A SPICY-SWEET CREAM SAUCE.

A CUBAN-STYLE TOMATO STEW OF PULLED PORK, CAPERS, GREEN AND BLACK OLIVES, ONIONS, CARROTS AND WHITE WINE.

ROPA VIEJA

A SOUTHWESTERN STEW WITH SHREDDED TURKEY, HOMINY, CORN, BLACK BEANS, TOMATOES, ONIONS AND PEPPERS.

POZOLE

A THICK TOMATO BASED CAJUN CHILI WITH TWO KINDS OF SAUSAGE AND GROUND BEEF.

CAJUN RED CHILI

A HEARTY BLEND OF RED, BLACK AND WHITE BEANS WITH SAUSAGE, CORN, TOMATOES, OKRA, CHIPOTLE AND JALAPEÑO PEPPERS.

HUNTER'S STEW

A YELLOW CURRY ÉTOUFFÉE WITH CHICKEN, MUSHROOMS, AND CARROTS.

CURRY CHICKEN AND MUSHROOM ÉTOUFFÉE

A MILD RED SAUCE WITH PULLED CHICKEN, WHITE WINE, ONIONS AND BELL PEPPERS.

CHICKEN CREOLE

A SPICY MEXICAN SAUSAGE ÉTOUFFÉE WITH CHICKEN, PEPPERS, AND ONIONS.

CHORIZO ETOUFFÉE

A RICH ROUX BASED SAUCE WITH JERK CHICKEN, SHREDDED CARROTS, ONIONS, MUSHROOMS AND COCONUT MILK.

CARIBBEAN JERK ÉTOUFFÉE

A WHITE PARMESAN WITH SAUTÉED ARTICHOKE HEARTS, GARLIC, CRUSHED RED PEPPER FLAKES AND SHRIMP.

PARMESAN AND ARTICHOKE WITH SHRIMP

A THICK BLACK BEAN CHILI WITH ONIONS, CARROTS, MUSHROOMS, BACON AND CHORIZO, FINISHED WITH DRY SHERRY.

BLACK CHILI

A RICH ROUX BASED ITALIAN RED SAUCE WITH PULLED CHICKEN, ITALIAN SAUSAGE, RED WINE AND FENNEL SEED.

ITALIANO

A RICH CREAM SAUCE WITH CHICKEN, GARLIC AND CHIPOTLE PEPPERS.

CHIPOTLE ALEXIO

A TRADITIONAL CREOLE RICE DISH WITH CHICKEN, SAUSAGE, BELL PEPPERS, ONIONS AND TOMATOES.

JAMBALAYA

(PRONOUNCED 'MOCK SHOE') A SPICY AND SWEET ÉTOUFFÉE WITH CARMELIZED CORN AND CHICKEN.

MAQUE CHOUX

A SPICY SOUTHWESTERN STYLE CHILI WITH NAVY BEANS, PULLED CHICKEN, ROASTED RED PEPPERS, JALAPEÑOS AND TOMATOES.

WHITE CHILI WITH CHICKEN

THE ESSENCE OF CREOLE COOKING. A DARK SMOKY ROUX FEATURING SAUSAGE AND CHICKEN.

GUMBO

A CLASSIC NEW ORLEANS DISH OF SLOW COOKED RED BEANS AND SMOKED SAUSAGE.

RED BEANS WITH SMOKED SAUSAGE

A SPICY STEW OF SHREDDED CHICKEN, ROSEMARY, GARLIC, CRUSHED RED PEPPER, BEER AND BREAD CRUMBS.

DRUNKEN CHICKEN

OUR SIGNATURE DISH! A RICH BLONDE ROUX-BASED SAUCE WITH CHILI SEASONINGS, CUMIN AND CORIANDER, FINISHED WITH CHEDDAR CHEESE AND CRAWFISH TAIL MEAT.

CHILI CHEESE ÉTOUFFÉE WITH CRAWFISH

Saag

Rinse 2 cups dried red beans. Soak overnight in plenty of cold water, or quick-soak by covering with water, bringing to a boil 2 minutes, then remove from heat and let sit 1 hour. Drain and rinse. Place beans in a pot, cover with fresh water by 2 inches, simmer gently 45–60 minutes until tender but not falling apart. Drain, reserve 2 cups cooked beans for the stew. (If using canned beans, skip this step and use 3 cups canned beans drained and rinsed; the ingredient list quantity is equivalent to about 2 cups cooked.)

If using dried beans

Heat 2 tablespoons vegetable oil in a large skillet or Dutch oven over medium heat until shimmering.

Add the diced onion and both bell peppers. Sauté, stirring occasionally, until softened and beginning to brown, about 6–8 minutes.

Add the sliced okra and continue to cook 4–5 minutes until it begins to soften and release a little of its mucilage. Stir frequently to prevent sticking.

Stir in the minced garlic and cook 30–60 seconds until fragrant, taking care not to burn it.

Add smoked paprika, ground cumin, dried thyme, red pepper flakes (if using), salt and black pepper. Stir to coat the vegetables and bloom the spices for 30–45 seconds.

Add the cooked (or canned) red beans, corn kernels and diced tomatoes to the pot. Pour in 3 cups vegetable broth and add the bay leaf. Stir gently to combine.

Bring the mixture to a gentle simmer, then reduce heat to low and simmer uncovered 12–18 minutes, stirring occasionally, until the flavors meld, the corn is tender and the liquid has reduced slightly. If the stew becomes too thick, add up to 1/2 cup more broth or water to reach desired consistency.

Taste and adjust seasoning: add more salt, black pepper or red pepper flakes as desired. If tomatoes are very acidic, stir in 1 teaspoon maple syrup or brown sugar.

Remove from heat. Discard the bay leaf. Stir in 1 tablespoon fresh lime juice and 1/4 cup chopped cilantro or parsley.

Let the succotash rest 5 minutes to allow flavors to meld. Serve warm as a stew on its own, over steamed rice, or with crusty bread.

Leftovers: cool and refrigerate in an airtight container up to 4 days, or freeze up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed.

dried red beans (or canned, drained weight)

fresh or frozen corn kernels

okra, trimmed and sliced 1/2-inch

red bell pepper, diced

green bell pepper, diced

yellow onion, medium, diced

roma (plum) tomatoes, diced (or 1 can diced tomatoes, drained)

garlic cloves, minced

vegetable oil (or olive oil)

smoked paprika

ground cumin

dried thyme

bay leaf

red pepper flakes (optional for heat)

salt

black pepper, freshly ground

vegetable broth

lime juice (fresh)

fresh cilantro or parsley, chopped

maple syrup or brown sugar (optional, to balance acidity)

If using dried navy beans: rinse 2 cups dried beans and remove debris. Soak in plenty of water overnight (8–12 hours) or use quick-soak: cover with water, bring to a boil 2 minutes, remove from heat and let sit 1 hour. Drain, then add to a pot with 6 cups vegetable broth (reserve extra water), bring to a simmer and cook until tender, 45–75 minutes depending on age of beans. If using canned beans: drain and rinse two 15-oz cans (about 2 cups total) and skip cooking step—reserve 1 cup vegetable broth for later.

Soak and cook dry beans

When beans are tender, reserve 1 cup of the cooking liquid (or use reserved vegetable broth if using canned beans) and set aside. Transfer about 1 to 1 1/2 cups of cooked beans to a blender or food processor and puree until smooth; this will be used to thicken the chili while keeping it 'white'. Leave the rest of the beans whole.

In a large Dutch oven or heavy pot, heat 2 tbs olive oil over medium heat until shimmering.

Add 1 cup finely chopped yellow onion and sauté 6–8 minutes, stirring occasionally, until soft and beginning to brown at the edges.

Add 4 tbs minced garlic and 2 minced jalapeños and cook 1–2 minutes until fragrant, taking care not to burn the garlic.

Stir in the roasted red bell peppers (1 cup), 1 cup canned diced tomatoes, 1 cup canned green chiles, and 1 cup corn. Cook 3–4 minutes to warm through and allow flavors to meld.

Add spices: 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp dried oregano, and 1 tsp ground white pepper. Stir to coat the vegetables and toast the spices for 30–60 seconds until aromatic.

Sprinkle 2 tbs all-purpose flour evenly over the vegetables, stir to combine and cook 1 minute to remove raw flour flavor. This will help thicken the chili. (For gluten-free, use a gluten-free flour blend or 1 tbs cornstarch mixed with 2 tbs cold water instead.)

Pour in 4–5 cups vegetable broth (use remaining broth from bean cooking or reserved broth). Stir well to deglaze the pot and bring the mixture to a gentle simmer.

Return the whole cooked navy beans to the pot along with the pureed beans. Stir to combine. Simmer gently, uncovered, for 20–25 minutes, stirring occasionally, until the chili has thickened and flavors have blended. If chili becomes too thick, add additional broth or reserved bean cooking liquid 1/4 cup at a time to reach desired consistency.

Stir in 2 tbs fresh lime juice and taste. Adjust salt (start with the 2 tsp sea salt called for) and heat: add more chili powder or finely chopped jalapeño for more spice, or a pinch of sugar if tomatoes taste too sharp.

If a creamier texture is desired, blend an additional 1/2 cup of the chili (carefully using an immersion blender or by transferring a portion to a blender) and stir back in.

Keep the chili hot for 5–10 minutes before serving so flavors settle. Remove from heat.

Ladle chili into bowls and garnish as desired with chopped cilantro (1 tbs), sliced green onions (2 tbs), diced avocado (1/2 cup), a dollop of vegan sour cream or cashew cream (1/2 cup divided), and tortilla chips or warm corn tortillas on the side.

Leftovers store in an airtight container in the refrigerator for up to 4 days or freeze up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed.

dried navy beans (or canned, drained & rinsed)

yellow onion, finely chopped

fresh jalapeños, seeded and minced

roasted red bell peppers, chopped

diced tomatoes (canned, 14 oz can)

green chiles (mild or hot), canned

corn kernels (fresh or frozen)

olive oil

ground coriander

chili powder

dried oregano

ground white pepper (or black)

sea salt

all-purpose flour (or gluten-free flour) — for thickening

fresh cilantro, chopped

green onions, sliced

avocado, diced

vegan sour cream or plain cashew cream

tortilla chips or warm corn tortillas

Finely dice the yellow onion and shallot. Mince the garlic. Thinly slice the white parts of the scallions and reserve the green tops for garnish.

Prep

In a large sauté pan or shallow Dutch oven, heat 1 tablespoon butter over medium heat until foaming. Add the diced onion, shallot and white scallion pieces. Cook, stirring occasionally, until translucent and just beginning to color, about 5–6 minutes. Add the garlic and cook 30–45 seconds until fragrant; do not let it brown.

Increase heat to medium-high, add 1 teaspoon olive oil and the sliced mushrooms. Spread mushrooms in an even layer and let them sear without stirring for 2 minutes to brown. Continue cooking, stirring occasionally, until mushrooms release their liquid and it evaporates and they are nicely caramelized, about 6–8 minutes total.

Season mushrooms lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon white pepper as they cook. Once browned, add the baby spinach in handfuls, stirring to wilt between additions. Cook until all spinach is wilted and any excess liquid has mostly evaporated, about 2–3 minutes. Transfer mixture to a bowl and set aside while you make the roux-based sauce.

In the same pan over medium heat, melt the remaining 3 tablespoons butter. Sprinkle the 1 tablespoon all-purpose flour evenly into the butter and whisk constantly to form a blond roux. Cook the roux for 1–2 minutes, whisking, until it smells slightly nutty and loses its raw flour taste but does not brown darkly.

Whisk in 1 cup vegetable broth gradually, scraping up any brown bits from the pan to incorporate flavor. Add the remaining 1 cup soy milk (or additional broth) and continue whisking until the mixture is smooth and beginning to thicken, about 2–3 minutes.

Reduce heat to medium-low and stir in the heavy cream. Add the green curry paste, smoked paprika, ground coriander, ground cumin and Dijon mustard. Whisk until the curry paste is fully incorporated and the sauce simmers gently. Taste and adjust heat — if needed, thin the sauce with up to 1/4 cup more broth.

Return the mushroom and spinach mixture to the pan with the sauce, stirring to combine so vegetables are fully coated. Simmer gently for 3–4 minutes to let flavors meld and sauce thicken to a coating consistency.

Season the étouffée with the remaining 1/2 teaspoon kosher salt (adjust to taste), the remaining white pepper if desired, and the 1 tablespoon lemon juice to brighten the flavors. If using, stir in the grated Parmesan now for extra richness.

Off the heat, stir in the chopped parsley and sliced chives or reserved scallion greens. Drizzle 1 teaspoon olive oil over the top for sheen and richness.

Serve the spinach and mushroom étouffée immediately over steamed rice, stone-ground grits, crusty bread or pasta. Garnish with additional parsley or grated Parmesan as desired.

Leftovers: cool to room temperature, refrigerate in an airtight container for up to 3 days. Reheat gently over low heat with a splash of broth or milk to loosen the sauce.

yellow onion

garlic cloves

shallot

scallions (green parts reserved)

cremini (baby bella) mushrooms

baby spinach

unsalted butter

all-purpose flour

heavy cream

soy milk (or additional vegetable broth for lighter)

green curry paste

Dijon mustard

white pepper

kosher salt

lemon juice

fresh parsley, chopped

chives or reserved scallion greens, thinly sliced

grated Parmesan (optional, omit for vegan)

Drain and rinse the canned black beans in a colander until the water runs clear. Shake off excess water and set aside.

Prepare beans

Heat a large skillet over medium-high heat. Add 1 tbs vegetable oil and 1 tbs unsalted butter. Once butter is foaming and oil is shimmering, add the corn in a single layer. Let corn cook undisturbed for 2–3 minutes to develop color, then stir and continue to cook 2–3 more minutes until golden-brown and some kernels are lightly caramelized.

Sear corn

Reduce heat to medium. Sprinkle 1 tsp brown sugar and 1/2 tsp smoked paprika over the corn; stir to coat. Cook 1 minute more until sugar dissolves and becomes slightly sticky. Add the drained black beans to the pan, season with 1/2 tsp salt and 1/4 tsp black pepper, and stir to combine. Cook 2–3 minutes until beans are heated through and beginning to take on the flavors of the corn.

Caramelize with seasoning

In a small bowl or measuring cup, whisk together 1 cup heavy cream, 1/4 cup sour cream, 1 tbs lime juice, 1 tsp honey, 1/2 tsp ground cumin, 1 minced garlic clove, 1 tsp minced chipotle or adobo and 1/4 tsp salt until smooth and emulsified.

Make sauce

Pour the sauce into a small saucepan and warm over low-medium heat, stirring occasionally. Bring to a gentle simmer (do not boil) and cook for 3–4 minutes until slightly thickened and flavors have melded. Taste and adjust heat or sweetness: add more adobo for smokier heat or an extra 1/2 tsp honey to increase sweetness.

Warm and reduce

Pour about three-quarters of the warm sauce into the skillet with the beans and caramelized corn. Stir gently to coat everything. Cook together for 1–2 minutes so the sauce thickens slightly and clings to the kernels and beans. If mixture seems too dry, add remaining sauce a little at a time until you reach desired creaminess.

Combine with beans & corn

Taste the combined dish and adjust seasoning with salt, lime juice, or a pinch of sugar as needed. Remove from heat.

Stir in 2 tbs chopped cilantro and 2 tbs sliced green onion, reserving a small amount for garnish.

Plate the B&B (black beans & caramelized corn in spicy-sweet cream). Sprinkle the crumbled cotija or feta over the top, garnish with remaining cilantro and green onion, and serve with lime wedges on the side for squeezing.

Serve warm as a side dish with grilled meats, tacos, or as a topping for rice, bowls, or tostadas. Leftovers keep covered in the refrigerator for up to 3 days; reheat gently so the cream does not separate.

canned black beans

frozen or fresh corn kernels

vegetable oil

brown sugar

freshly ground black pepper

sour cream

lime juice

adobo or chipotle in adobo (minced)

honey

garlic (minced)

fresh cilantro (chopped)

green onion (thinly sliced)

lime wedges

crumbled cotija or feta

Trim excess fat from the pork shoulder and cut into 3–4 large chunks (about 1–1.25 lb pieces). In a large bowl combine minced garlic, cumin, oregano, smoked paprika, black pepper, kosher salt, olive oil and lime juice. Rub marinade all over pork pieces. Cover and refrigerate for at least 30 minutes or up to 4 hours.

Trim and marinate

Heat a heavy Dutch oven or large oven-safe pot over medium-high heat. Add 1 tablespoon olive oil. When hot, sear pork pieces 3–4 minutes per side until a deep golden crust forms. Work in batches if necessary. Remove seared pork to a plate and set aside.

Sear the pork

To the same pot, reduce heat to medium and add remaining 1 tablespoon olive oil if needed. Add the sliced onion and cook 5 minutes until translucent and starting to brown. Add sliced carrots and bell pepper strips; cook another 4–5 minutes until softened. Stir in bay leaves.

Sweat the aromatics

Pour the dry white wine into the pot to deglaze, scraping up browned bits with a wooden spoon. Let the wine reduce by half (about 1–2 minutes). Stir in tomato paste and cook 1 minute to concentrate. Add tomato sauce (or crushed tomatoes) and stock; stir to combine and bring to a simmer.

Deglaze and build the sauce

Return the seared pork pieces to the pot, nestling them into the sauce so they are partially submerged. Bring to a gentle simmer, then reduce heat to low, cover, and simmer gently for 1.5–2 hours until pork is very tender and shreds easily. Alternatively, transfer to a 325°F (163°C) oven and braise covered for 1.5–2 hours.

Braise the pork

Remove pork pieces from the pot to a cutting board. Using two forks, shred the meat into long strands, discarding any large pieces of fat or connective tissue. Return shredded pork to the pot.

Shred the pork

Stir in the halved green and black olives and rinsed capers. Simmer uncovered over medium-low heat 8–10 minutes to let flavors meld and sauce thicken slightly. Taste and adjust seasoning with salt and pepper as needed.

Add olives and capers

If the sauce is too thin, simmer a few more minutes uncovered. If too thick, add up to 1/4 cup stock or water. Remove bay leaves. Sprinkle chopped cilantro or parsley and a pinch of dry oregano if desired. Squeeze a bit of fresh lime juice to brighten the flavors just before serving.

Adjust texture and finish

Serve the Ropa Vieja hot over bowls of cooked white rice with lime wedges on the side. Leftovers keep well refrigerated for 3–4 days and reheated gently on the stovetop.

Succotash

Vegan White Chili

Spinach And Mushroom Étoufée

B&b

Ropa Vieja

Pozole

Cajun Red Chili

Hunter's Stew

Curry Chicken And Mushroom Étouffée

Chicken Creole

Chorizo Etouffée

Caribbean Jerk Étouffée

Parmesan And Artichoke With Shrimp

Black Chili

Italiano

Chipotle Alexio

Jambalaya

Maque Choux

White Chili With Chicken

Gumbo

Red Beans With Smoked Sausage

Drunken Chicken

Chili Cheese Étouffée With Crawfish

Saag