Vegan-Friendly Rice and Red Beans

Ingredients 0/16

Step 1

Soak the red beans in a large bowl, covering them with a few inches of cool water. Let them soak for at least 8 hours or overnight, then drain and rinse well. Next, toss the celery, onion, bell pepper, and garlic into a blender and pulse until the mixture is finely chopped but not completely smooth. Heat some vegetable oil in a large pot over medium heat, then add the veggie mixture. Cook, stirring occasionally, for about 5 minutes until everything softens. Stir in the thyme, oregano, black pepper, cumin, and cayenne, and cook for another couple of minutes to bring out the flavors.

Step 2

Pour in 6 cups of water, add the soaked beans, a splash of liquid smoke, and a couple of bay leaves. Bring everything to a boil, then lower the heat and let it simmer gently for 2 to 3 hours, until the beans are tender and starting to break down. While the beans are cooking, prepare the rice by bringing the remaining water to a boil in a separate saucepan. Reduce the heat, cover, and simmer until the rice is soft and the water is absorbed, about 20 to 25 minutes.

Step 3

Once the beans are done, scoop out most of the cooking liquid into a bowl and set it aside. Remove the bay leaves, then mash about a third of the beans, adding some of the reserved liquid to get a nice, thick consistency. Mix this back into the rest of the beans, season with salt to taste, and serve it spooned over the rice.