Red Beans and Rice
4 cups cooked brown rice
1 yellow onion
4 stalks celery
½ green bell pepper
4 cloves garlic
2 tablespoons olive oil
1 14-ounce can diced tomatoes
2 15-ounce cans red kidney beans
1 cups vegetable broth
½ teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon thyme
2 bay leaves
1 teaspoon kosher salt
Black pepper
Parsley
Hot sauce
Directions:
1. Prepare the rice according to package instructions.
2. Dice the onion, 4 stalks of celery, and ½ bell pepper. Mince 4 cloves garlic.
3. In a large saucepan (or dutch oven), warm 2 tablespoons olive oil over medium heat. Saute the onion, celery, and pepper for 8-10 minutes over medium heat until softened. Add the minced garlic and cook for about 2 minutes more; watch the pan to avoid burning the garlic.
4. Meanwhile, drain and rinse two cans of red beans. When the vegetables are ready, add the beans, 1 can of diced tomatoes (with their liquid), and 1 cup of vegetable broth. Stir in ½ teaspoon cayenne pepper, 1 teaspoon paprika, 1 teaspoon oregano, 1 teaspoon thyme, 2 bay leaves, 1 teaspoon kosher salt, and a few grinds of pepper.
5. Simmer over low heat for 20 minutes, until the sauce thickens. Meanwhile, roughly chop a handful of parsley leaves.
6. When simmering is complete, remove the bay leaves and serve over rice. Garnish with chopped parsley and hot sauce.
