Gluten-Free Red Beans and Rice

Instructions

1. 1Place the about 450 g of dried red kidney beans in a large bowl and cover them with at least 7.62 cm of cold water. Let the beans soak for a minimum of 4 hours, or preferably overnight (8-12 hours), to rehydrate them.
2. 2After soaking, drain the about 450 g of red kidney beans using a colander. Transfer the drained beans to a large heavy-bottomed pot or Dutch oven.
3. 3In a large skillet, heat the 2 tbsp of olive oil over medium heat (approximately 162.8-176.7°C / 160-175°C). Add the 1 large chopped onion, 1 large chopped green bell pepper, and 2 chopped stalks of celery. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables have softened and become translucent.
4. 4Add the 3 minced cloves of garlic to the skillet with the softened vegetables and cook for 1 minute more, stirring constantly, until fragrant. Carefully transfer all of the cooked vegetables from the skillet into the large heavy-bottomed pot with the drained red kidney beans.
5. 5Pour in the 6 cups of vegetable broth into the pot. Add the 1 bay leaf, 2 tbsp of Creole seasoning, and 1 tsp of hot sauce. Stir everything together.
6. 6Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, so the liquid is just gently simmering (approximately 82.22-93.33°C / 82-93°C). Cover the pot and let the beans simmer for 1.5 to 2 hours, stirring occasionally every 20-30 minutes, until the beans are very tender and creamy when tasted.
7. 7Before serving, carefully remove and discard the 1 bay leaf from the pot. Ladle the hot red beans over the 4 cups of cooked white rice.

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