1 medium onion
1/2 green pepper
2 ribs celery
3 cloves garlic
3 15-ounce cans red beans (no sugar added), drained and well-rinsed
1 15-ounce can fire-roasted tomatoes
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon smoked paprika
1 teaspoon salt, optional or to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
2 teaspoons hot sauce, plus more to serve
smoked salt or liquid smoke seasoning, optional
cooked brown rice, to act as a base
1 Begin heating a large, nonstick pot over medium-high heat while you chop the vegetables. Cut onion into quarters, pulse in the food processor to mince, then add it to the pan. Cut the pepper into quarters, chop it finely in the processor, then add it to the pan. Cut the celery into 2-inch pieces and pulse it, along with the garlic, in the food processor, then add it to the pan.
2 Stir the vegetables well and add 2 tablespoons of water. Cook until soft--about 6-10 minutes.
3 While the vegetables are cooking, rinse the beans well. Put half of them into the food processor with half the can of tomatoes. Process until ll the beans are coarsely chopped, just short of pureed.
4 When the vegetables are soft, stir in the blended beans, remaining whole beans, remaining tomatoes, and all seasonings except the smoked salt. Cover tightly, reduce heat to very low, and cook for at least 30 minutes. Stir every 5 or 10 minutes and add water as needed to keep beans moist but not soupy.
Note: Like regular red beans, these taste better the longer they cook, so consider 30 minutes the bear minimum and cook them longer if you can, adding water as necessary.
5 Just before serving, sprinkle with smoked salt or a little Liquid Smoke. Stir well, and serve atop rice with more hot sauce on the table.
Ready in about 1 hour
Makes 6 servings
Recipe Adapted From: Fat Free Vegan
Photo By: http://blog.fatfreevegan.com
Originally found here
Posted on Shalom Adventure by: Barbara Zaremsky