Red Beans and Rice (Cajun-Style Vegan)
Kiddo lunches, Main plate, Southern
Ingredients
1/2 pound dry red kidney beans, soaked overnight
1 medium yellow onion, diced
1 green bell pepper, cored and diced
2 medium stalks celery, diced
6 cloves garlic, minced (about 1 tablespoon)
2 tablespoons fresh parsley, chopped, plus more for garnish
2 teaspoons hot sauce
1 teaspoon dried thyme
3/4 teaspoon paprika
1/4 teaspoon smoked 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
2 cups vegetable broth
1 1/2 cups dry brown rice
Side:
2 heads broccoli
Directions
Drain the kidney beans; set aside.
In a large pot over medium heat, add onion, bell pepper and celery (if oil-free, add a little water to sauté). Cook until vegetables are tender and slightly browned, about 8-10 minutes. Add garlic; cook for one more minute, until fragrant.
Add parsley, hot sauce, thyme, paprika, salt and pepper; stir to evenly coat the vegetables in the spices. Cook for one minute.
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.
While the beans are cooking, prepare rice according to package directions.
When the beans are ready, scoop about 1/4 of the beans in a blender or food processor; blend until smooth. Return to pot; add liquid smoke (if using). Stir
Serve beans with a scoop of rice and a sprinkle of chopped parsley.