This recipe shortens the cooking time of traditional red bean recipes by using pre-cooked red beans and pureeing half of them in the food processor. The food processor also shortens the time it takes to chop the vegetables that give New Orleans red beans their characteristic flavor.
The tangy and slightly spicy tomato sauce enrobes the roasted potato chunks. The aioli adds richness and a combination of pungent fresh garlic and sweet mellow roasted garlic
