12 January 2018

Red Beans and Rice, hold the meat (unless you want it)

I always forget how great canned chipotles in adobo sauce can be--smoky, earthy. and spicy--and how little I need meat if I put them in a dish.  (However, Field Roast's "Mexican chorizo" is also kinda the bomb if you're into vegetarian "sausages"...)

Vegetarian Red Beans and Rice

Serves 4-6

2 tablespoons olive oil
1 large onion, finely diced
6 cloves garlic, minced
5 celery stalks, finely diced
1 large green bell pepper, finely diced
1 pound dry red kidney beans, soaked in water overnight, drained, and rinsed
3 bay leaves
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon paprika
1/4 teaspoon ground cayenne pepper, plus more to taste
1/2 teaspoon black pepper
2 chipotle peppers in adobo sauce, chopped
2 teaspoons hot sauce (I like Franks Red Hot), more to taste
6 cups vegetable broth or water
Salt, to taste
Cooked rice and sliced green onions, for serving

Heat the oil in a large Dutch oven or stockpot over medium high heat. Add in the onion and cook until very tender and beginning to brown, about 10 minutes.

Add the garlic, celery, and bell pepper, and continue to cook until just softened, about 3 minutes.
Add the soaked and drained kidney beans, bay leaves, thyme, oregano, cayenne pepper, black pepper, chipotle peppers, red pepper sauce, and vegetable broth. Bring to a boil, reduce heat, and simmer for about two hours, or until the beans are very tender.

Season with additional salt and hot sauce. Serve with cooked rice and top with sliced green onions.

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