KWANZAA HEIGHTS

INGREDIENTS

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)

 

INSTRUCTIONS

Drain the kidney beans; set aside.

In a large pot over medium heat, add oil. When hot, add onion, bell pepper and celery. Cook until vegetables are tender and slightly browned, about 8-10 minutes. Add garlic; cook for one more minute, until fragrant.

Add parsley, hot sauce, thyme, paprika, salt and pepper; stir to evenly coat the vegetables in the spices. Cook for one minute.

Add 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.

While the beans are cooking, prepare rice according to package directions.

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

Serve beans with a scoop of rice and a sprinkle of chopped parsley.