Smoky Vegetarian Red Beans and Rice

• Vegetarian

• Produce

  • 1 Bay leaves
  • 1 lb Beans, dried red
  • 2 Carrots, medium
  • 3 Celery stalks
  • 2 Garlic cloves
  • 1 bunch Kale
  • 1 Micogreens or green onions
  • 1 Onion, large
  • 1 tsp Oregano, dried

• Condiments

  • 2 Chipotle peppers in adobe sauce
  • 1 tbsp Tamari sauce

• Pasta & Grains

  • 4 cups Brown rice, cooked

• Baking & Spices

  • 1 tsp Chili powder
  • 1 tbsp Paprika, smoked
  • 1/2 tsp Red pepper flakes
  • 1 Salt + pepper

• Oils & Vinegars

  • 2 tbsp Peanut oil

Found on vegetarianventures.com

Description

Ingredients

• 1 pound dried red beans, soaked in water in the fridge overnight
• 2 Tbsp peanut oil
• 1 large onion, diced
• 2 medium carrots, diced
• 3 celery stalks, diced
• 2 garlic cloves, minced
• 1 bunch kale, rinsed and torn, with stems removed
• 2-3 chipotle peppers in adobe sauce (depending on your heat preference), chopped
• 1 Tbsp smoked paprika
• 1 tsp. dried oregano
• 1 tsp. chili powder
• ½ tsp. red pepper flakes
• 1-2 bay leaves (mine was huge so I only used 1)
• 1 Tbsp. tamari sauce
• Salt / Pepper, to taste
• 4 cups cooked brown rice
• Micogreens or green onions, for garnish

Directions

• Drain and rinse beans that have been soaking over night and set aside.
• In a large dutch oven or saucepan, heat peanut oil over medium heat.
• Add diced onions, carrots, and celery and cook until softened, five to seven minutes.
• Add, add in garlic and saute for another thirty seconds.
• Add in kale, chipotle peppers, paprika, oregano, chili powder, red pepper flakes, bay leaves, drained red beans, and 8 cups water.
• Bring to a boil, let boil for five minutes and reduce heat so that the beans are at a low simmer (medium-low).
• Add water as needed and cook until the beans are tender, about and hour and a half to two hours.
• Remove from heat and stir in the tamari. Season generously with salt and pepper.
• To serve: divide the rice and beans between four bowls. Garnish with micogreens or green onions. Serve right away.