Vegan Red Beans and Rice
Ingredients
For the Rice:
3 cups water
2 cups long-grain brown rice rinsed
For the Vegetables:
2 tablespoons olive oil
1 medium onion chopped
1 medium red bell pepper chopped
3 stalks celery chopped
2 teaspoons kosher salt
1 teaspoon black pepper freshly ground
5 cloves garlic minced
3 bay leaves
1 teaspoon dried thyme
1 teaspoon hot sauce
½ teaspoon cayenne pepper
1 15 ounce can diced tomatoes
For the Beans:
1 15 ounce can dark red kidney beans drained and rinsed
1 15 ounce can small red beans drained and rinsed
1 15 ounce can black beans drained and rinsed
1 8 ounce can tomato sauce
Directions
Cook the brown rice with the water in a rice cooker. I find that this takes about 40 minutes or more.
While the rice is cooking, pour the olive oil into a large skillet and set over medium-high heat. Add the onion, bell pepper, celery, salt, and pepper to the skillet. Cook, stirring frequently, until the onions and celery are semi-translucent, and the bell peppers are tender, 6 to 8 minutes.
Add the garlic and cook for 1 to 2 minutes, stirring constantly.
Add the bay leaves, thyme, hot sauce, cayenne pepper, and diced tomatoes to the skillet and cook for 5 minutes more.
Assemble the dish by putting the drained beans into a large slow cooker, adding the vegetables, then the cooked rice, then the tomato sauce. Stir to combine.
Cook for an hour to blend flavors, adjusting seasonings, and adding water or more tomato sauce as needed to prevent the dish from drying out.