Vegan Red Beans and Rice

Ingredients

• 1 pound dry red kidney beans, soaked overnight
• 2 tablespoons cooking oil
• 1 medium yellow onion, diced
• 1 green bell pepper, chopped
• 2 medium stalks celery, diced
• 6 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped, plus more for garnish
• 1 tablespoon hot sauce of choice
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon pepper, plus more to taste
• 1/8 teaspoon ground cayenne pepper
• 2 bay leaves
• 1 32-ounce container vegetable broth
• 1 1/2 cups dry brown rice

Instructions

1. Drain the kidney beans after an overnight soak; set aside.
2. In a large pot over medium heat, add oil. When hot, add onion, bell pepper and celery. Cook until vegetables are tender and slightly browned, about 8-10 minutes. Add garlic; cook for one more minute, until fragrant.
3. Add parsley, hot sauce, thyme, paprika, salt and pepper; stir to evenly coat the vegetables in the spices. Cook for one minute.
4. 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.
5. While the beans are cooking, prepare rice according to package directions.
6. When the beans are ready, scoop about 1/4 of the beans in a blender or food processor; blend until smooth. Return to pot and stir.
7. Serve beans with a scoop of rice and a sprinkle of chopped parsley.