Red Beans and Rice
- 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
- 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.
More or less rice may be needed, depending on your preferences. I like brown rice to make it even healthier. After cooking,
you can stir in 1 tablespoon butter to add some vegetarian-friendly (but decidedly not vegan) richness.
This will thicken a lot upon cooling. You may want to reserve the extra liquid in the refrigerator if intending to keep leftovers.
The number of servings indicated is for eating as a main dish. As a side, it will make approximately twice as many servings.
Per Serving: 436 calories; protein 20g; carbohydrates 76g; fat 6.5g; sodium 64.7mg.
nutrition data from allrecipes