Vegan Red Beans and Rice

Directions

Ingredients :

1 (16 ounce) package dry red kidney beans

3 stalks celery

chopped

1 medium onion

coarsely chopped

1 green bell pepper

chopped

6 large cloves garlic

peeled

2 tablespoons vegetable oil

2 teaspoons dried thyme

1 teaspoon dried oregano

½ teaspoon ground black pepper

½ teaspoon ground cumin

¼ teaspoon cayenne pepper

8 cups water

divided

4 dashes liquid smoke flavoring

2 bay leaves

1 cup uncooked white rice

salt to taste

Methods :

Place red beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain and rinse.

Add celery, onion, bell pepper, and garlic to a blender and process until just shy of a puree.

Add vegetable oil to a saucepan or stockpot over medium heat. Cook and stir vegetable mixture for 5 minutes. Add thyme, oregano, black pepper, cumin, and cayenne pepper. Cook, stirring regularly, for 2 minutes more.

Add 6 cups water, the beans, liquid smoke, and bay leaves. Stir to combine and turn heat up to high. Bring to a boil, reduce heat to low, and let simmer until beans begin to fall apart, 2 to 3 hours.

Bring remaining water and rice to a boil in another saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

Pour most of the cooking liquid from the beans into a bowl and reserve. Remove bay leaves. Mash about 1/3 of the beans, adding as much of the reserved liquid as necessary to reach preferred thickness. Mix with the unmashed beans and season with salt. Serve beans over rice.