Vegetarian Red Beans and Rice Dish

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Step 1

Start by soaking the red beans in a large bowl, covering them with a few inches of cool water. Let them sit for at least 8 hours or overnight, then drain and rinse well. Meanwhile, toss the celery, onion, bell pepper, and garlic into a blender and pulse until they’re finely chopped but not completely smooth.

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Step 2

Heat some vegetable oil in a large pot over medium heat, then add the veggie mixture. Cook it, stirring occasionally, for about 5 minutes until it softens. Sprinkle in the thyme, oregano, black pepper, cumin, and cayenne, and keep stirring for another couple of minutes to bring out the flavors.

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Step 3

Pour in 6 cups of water, add the soaked beans, a splash of liquid smoke, and the bay leaves. Stir everything together, crank the heat up to high until it boils, then lower the heat and let it simmer gently for 2 to 3 hours. The beans should be tender and starting to break apart.

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Step 4

While the beans are cooking, bring the rest of the water to a boil in a separate pot. Add the rice, reduce the heat to medium-low, cover, and let it cook until the rice is tender and the water is absorbed, about 20 to 25 minutes.

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Step 5

When the beans are ready, scoop out most of the cooking liquid into a bowl and set the bay leaves aside. Mash about a third of the beans, mixing in some of the reserved liquid until you get a nice, creamy consistency. Stir the mashed beans back into the pot with the rest, taste, and add salt as needed.

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Step 6

Spoon the beans over the fluffy rice and enjoy a comforting, hearty meal!