Vegan Cajun Red Beans and Rice

Ingredients

• 2 tbsp Olive oil
• 1 medium Yellow onion, finely diced
• 1 medium Bell pepper (any color), finely diced
• 4 stalks Celery, finely diced
• 4 cloves Garlic, minced
• 1 lb Dry red kidney beans (soaked overnight)
• 6 cups Vegetable broth
• 1 tsp Dried thyme
• 1 tsp Dried oregano
• 1 whole Bay leaf
• 0.5 tbsp Smoked paprika
• 1 to taste Freshly cracked black pepper
• 1 pinch (or more to taste) Cayenne pepper
• 6 cups Cooked white or brown rice (for serving)
• 1 bunch Green onions, sliced (for serving)

Instructions

1. Night before: Place dry red beans in a large pot, cover with several inches of cold water, refrigerate and soak overnight. Drain and rinse thoroughly before cooking.
2. Finely dice the onion, bell pepper, and celery. Mince the garlic. Heat olive oil in a large pot over medium heat. Add the diced vegetables and sauté until softened, about 5-7 minutes. *(7 min)*
3. Add the drained red beans, vegetable broth, thyme, oregano, bay leaf, smoked paprika, black pepper, and cayenne. Stir to combine.
4. Cover and bring to a full boil over high heat. Once boiling, reduce heat to low and simmer for at least 2 hours with the lid on, stirring occasionally to prevent sticking. Ensure it simmers the whole time. *(120 min)*
5. After 2 hours, beans should be very tender. Mash a generous portion of beans against the pot wall with the back of a spoon (or use an immersion blender briefly) to create a thick, creamy texture. Remove bay leaf.
6. Simmer uncovered for another 30 minutes to thicken further. Taste and adjust salt, pepper, and cayenne. *(30 min)*
7. Serve over warm cooked rice, topped with sliced green onions. Add hot sauce on the side for heat lovers.