Vegan Red Beans and Rice

Ingredients

1 pound kidney beans
1 medium bell pepper
1 medium yellow onion
2 stalks celery
3 cloves garlic, minced
5-6 c water
(buillon add later?)
1 tsp thyme
1 tsp oregano
2 bay leaves
1/2 tsp smoked paprika
pureed chipotle pepper in adobo sauce
celery salt
salt & pepper
apple cider vinegar
vegan sausage sliced into coins and lightly sauteed on both sides (optional)


Instructions

Soak the beans overnight. Drain, rinse, and set aside. Finely dice the pepper, onion, and celery (the Louisiana holy trinity!) and saute until soft. Add the garlic and saute for a few more minutes. Add the water and spices (EXCEPT for salt) and the beans. Bring to a boil, then cover and lower to a simmer. Cook for two hours, adding water as needed. When the beans are soft and tender, mash a few against the side to thicken, and add chipotle puree to taste. Add vegan sausage and cook on low for 15 more minutes. Add a healthy dash of vinegar, celery salt, and salt to taste.

Serve over white rice with cornbread. Garnish with chopped scallions or celery leaves.

Be certain to add salt (or any ingredients containing salt) after the beans have reached the right consistency.