Cajun-Style Vegan Red Beans and Rice

Cajun-Style Vegan Red Beans and Rice

Fixings

1 pound dry red kidney beans, drenched for the time being

1 medium yellow onion, diced

1 green ringer pepper, cored and diced

2 medium stems celery, diced

6 cloves garlic, minced

2 tablespoons new parsley, cleaved, in addition to something else for decorate

1 tablespoon hot sauce

1 teaspoon dried thyme

1 teaspoon paprika

1/2 teaspoon salt, in addition to additional to taste

1/4 teaspoon pepper, in addition to additional to taste

1/8 teaspoon ground cayenne pepper

2 straight leaves

1 32-ounce compartment vegetable stock

1 1/2 cups dry earthy colored rice

1/2 teaspoon fluid smoke

Directions

Channel the kidney beans; put away.

In a huge pot over medium hotness, add onion, ringer pepper and celery. 

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Cook until vegetables are delicate and somewhat carmelized, around 8-10 minutes. Add garlic; cook briefly, until fragrant.

Add parsley, hot sauce, thyme, paprika, salt and pepper; mix to uniformly cover the vegetables in the flavors. Cook briefly.

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Add kidney beans, straight leaves and vegetable stock. Heat to the point of boiling; cover, lower hotness and stew for 1 hour and 15 minutes. Eliminate top; let stew revealed for 15 minutes.

While the beans are cooking, get ready rice as indicated by bundle headings.

At the point when the beans are prepared, scoop around 1/4 of the beans in a blender or food processor; mix until smooth. Get back to pot; add fluid smoke . Mix with spoon.

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Serve beans with a scoop of rice and a sprinkle of cleaved parsley. Cool. Appreciate it!

Cajun-Style Vegan Red Beans and Rice VIDEO