Creole Red Beans

Red kidney beans, cooked down deliciously in the style of Creole cuisine. These simmered-for-hours, perfectly tender beans are seasoned with plenty of bell pepper, garlic and onion.

1 pound dry red kidney beans, soaked overnight
2 tablespoons cooking oil
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
1 tablespoon hot sauce
1 teaspoon dried thyme
1 teaspoon 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
1 32-ounce container vegetable broth
1 1/2 cups dry brown rice
1/2 teaspoon liquid smoke (optional)

Soak dry kidney beans overnight. Drain the beans; set aside.
In a large pot over medium heat, add oil. When hot, add onion, bell pepper and celery. Cook vegetables until tender and slightly browned, about 8-10 minutes. Add garlic; cook for one more minute, until fragrant.
Stir in parsley, hot sauce, thyme, paprika, salt and pepper; stir to evenly coat the vegetables in the spices. Cook for one minute.
Pour in 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.
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.

If eating tonight, serve beans with a scoop of rice and a sprinkle of chopped parsley. Otherwise you can freeze portions so that they can be ready to enjoy in a minute or less.

Source: Emilie Eats