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.
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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.
