Cajun-Style Vegan Red Beans and Rice

• Vegan
• Gluten free

• Produce

  • 2 Bay leaves
  • 2 medium stalks Celery
  • 6 cloves Garlic
  • 1 Green bell pepper
  • 1 lb Kidney beans, dry red
  • 2 tbsp Parsley, fresh
  • 1 tsp Thyme, dried
  • 1 Yellow onion, medium

• Canned Goods

  • 1 32-ounce container Vegetable broth

• Condiments

  • 1 tbsp Hot sauce
  • 1/2 tsp Liquid smoke

• Pasta & Grains

  • 1 1/2 cups Brown rice, dry

• Baking & Spices

  • 1/8 tsp Cayenne pepper, ground
  • 1 tsp Paprika
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

Found on emilieeats.com

Description

Ingredients

• 1 pound dry red kidney beans, soaked overnight
• 1 medium yellow onion, diced
• 1 green bell pepper, cored and diced
• 2 medium stalks celery, diced
• 6 cloves garlic, minced (about 1 tablespoon)
• 2 tablespoons fresh parsley, chopped, plus more for garnish
• 1 tablespoon hot sauce
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon pepper, plus more to taste
• ⅛ teaspoon ground cayenne pepper
• 2 bay leaves
• 1 32-ounce container vegetable broth
• 1½ cups dry brown rice
• ½ teaspoon liquid smoke (optional)

Directions

• Drain the kidney beans; set aside.
• In a large pot over medium heat, add onion, bell pepper and celery (if oil-free, add a little water to sauté). Cook until vegetables are tender and slightly browned, about 8-10 minutes. Add garlic; cook for one more minute, until fragrant.
• Add parsley, hot sauce, thyme, paprika, salt and pepper; stir to evenly coat the vegetables in the spices. Cook for one minute.
• Add kidney beans, bay leaves and vegetable broth. Bring to a boil; cover, lower heat and simmer for 1 hour and 15 minutes. Remove lid; let simmer uncovered for 15 minutes.
• While the beans are cooking, prepare rice according to package directions.
• When the beans are ready, scoop about ¼ of the beans in a blender or food processor; blend until smooth. Return to pot; stir.
• Serve beans with a scoop of rice and a sprinkle of chopped parsley.