Red Beans and Rice (Vegan)

Ingredients

• 1 lb Dried red kidney beans
• 2 cups Long-grain rice
• 1 large Onion, diced
• 1 large Bell pepper, diced
• 3 stalks Celery, diced
• 4 cloves Garlic, minced
• 8 cups Vegetable broth
• 2 tbsp Olive oil
• 2 tbsp Cajun seasoning
• 2 leaves Bay leaves
• 1 tsp Smoked paprika
• 1 tsp Hot sauce
• 1/4 cup Green onions, sliced
• 2 tbsp Parsley, chopped

Instructions

1. 1The day before you plan to cook, place the 1 lb dried red kidney beans in a large bowl and cover them with plenty of cold water. Let them soak overnight. The next day, drain the beans and rinse them thoroughly under cold running water.
2. 2Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the 2 tbsp olive oil to the pot. Once the oil is shimmering, add the 1 large onion, diced; the 1 large bell pepper, diced; and the 3 stalks celery, diced. Cook, stirring often, until the vegetables are softened, about 5 to 7 minutes.
3. 3Add the 4 cloves garlic, minced, and the 2 tbsp Cajun seasoning to the pot. Stir constantly for 1 minute until the garlic is fragrant. Be careful not to burn the garlic.
4. 4Add the drained and rinsed 1 lb red kidney beans to the pot. Pour in the 8 cups vegetable broth. Add the 2 bay leaves, 1 tsp smoked paprika, and 1 tsp hot sauce. Stir everything together. Turn the heat up to high and bring the mixture to a rolling boil.
5. 5Once boiling, immediately reduce the heat to low. Cover the pot tightly with a lid. Let the beans simmer gently for at least 1 hour and 30 minutes, and up to 2 hours. Stir the beans occasionally to prevent them from sticking to the bottom of the pot. The beans are ready when they are tender enough to be easily mashed with a fork.
6. 6Carefully remove and discard the 2 bay leaves from the pot. To thicken the sauce, use a fork or a potato masher to gently mash about 1/4 cup of the beans against the side of the pot. Stir the mashed beans back into the rest of the pot.
7. 7Stir in the 1/4 cup green onions, sliced, and the 2 tbsp parsley, chopped. Cook for another 1 to 2 minutes until the green onions and parsley are slightly wilted.
8. 8While the beans are finishing, cook the 2 cups long-grain rice according to your preferred method. Serve the red beans and rice hot over the cooked rice.

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