Cajun-Style Vegan Red Beans and Rice

Muy ricos y fáciles de hacer. Yo no los machaque, los hice en bola.

This was awesome and had a lot of flavor. I used 2 cups basmati rice and just spooned the broth over the rice for some added flavor. I loved the liquid smoke on this and would maybe add more hot sauce in the future. Also it made 8 meals which is great for meal prepping. Would make this again!

Wow. Added a bit of liquid smoke. Fantastic.

Needs more heat. Even my wife, who doesn't like hot sauce, added some to hers.

I added some vegan sausages and instead of hot sauce I used some habanero salsa it turned out great!

Actually tasted better the day after

Super flavorful and so good with rice!

I insta-potted the beans Dry and added an extra 2 cups of water to the mix. Let it sit while I cooked the rest of dinner then party mashed it (didn't mash it to mush) and left the liquid in it. Ended up making beans we loved.

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 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. 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.