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Vegan Red Beans and Rice

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Vegan Red Beans and Rice



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.
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