Spicy Vegetarian Red Beans and Rice
Fixings
1 pound dried red beans, figured out for stones
2 tablespoons canola oil
3 tablespoons minced garlic
2 medium carrots, stripped, 1/2-inch dice
2 celery stems, 1/2-inch dice
1 enormous sweet onion, 1/2-inch dice
1 medium red ringer pepper, 1/2-inch dice
Newly ground dark pepper
6 cups softly pressed torn kale leaves, ribs eliminated
2 canned chipotle chilies in adobo, minced
1 tablespoon adobo sauce
1 tablespoon Worcestershire sauce
1 tablespoon smoked paprika
2 teaspoons onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper, or on a case by case basis
2 sound leaves
Genuine salt
Hot sauce, like Tabasco
4 cups steamed long-grain white rice
1/4 cup cut green onion, for embellish
1 lemon, cut into wedges
Directions
Place the beans in a huge bowl. Cover with water and drench for the time being. Flush and channel.
Set a huge weighty pan over medium hotness. Add the oil and saute the garlic, carrots, celery, onions and chime peppers, around 5 minutes. Season with pepper. Try not to add salt at this stage or the beans will get extreme while cooking.
Add the red beans, kale leaves, chipotles and sauce,Worcestershire, smoked paprika, onion powder, thyme, oregano and cayenne. Mix well to join everything, and afterward add the sound leaves and 8 cups water. Heat to the point of boiling, diminish the hotness to medium and stew uncovered, mixing infrequently, until the bean blend thickens, around 1 1/2 hours.
Add more water as it cooks if vital. Season well with salt once the beans are delicate.
When done, eliminate the narrows leaves. Then cautiously scoop out around 1 cup of the bean combination into a food processor and puree.
Return the puree to the container, taste and season again with salt and dark pepper. Add hot sauce to taste at this stage.
Serve the red beans on top of steamed white rice and enhancement with cut scallions and a press of new lemon juice. Cool. Appreciate it !
