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Smoky Red Beans
Call Smokey the Bear, because these red beans are packing some serious heat! With the help of chipotle peppers in adobo sauce, this dish will ignite a flame on your tastebuds that you won't want to extinguish.
Prep Time: 00:10
Cook Time: 02:00
3 cans red kidney beans, drained and rinsed
1 tbsp evoo (2 tbsp for vegan butter)
1/2 medium yellow or red onion, diced
1/2 green bell pepper, cored and diced
1 medium stalks celery, diced
3 cloves garlic, minced (about 1/2 tbsp)
1 tbsp fresh parsley, chopped, plus more for garnish
1/2 tbsp hot sauce
1/2 tsp cumin
1/2 tsp dried thyme
1/2 tsp paprika
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
1/8 teaspoon ground cayenne pepper
1 bay leaf
2 1/2 cups vegetable broth
1/2 tbsp chipotle peppers in adobo, pureed (our favorite is la morena)
3 tbsp green onion, sliced
1Drain the cans of kidney beans; set aside.
2In a large pot over med-high heat, add vegan butter or EVOO, onion, bell pepper and celery. Cook until vegetables are soft and slightly browned, about 5-7 minutes.
3Add garlic; cook for one more minute, until fragrant.
4Add parsley, hot sauce, cumin, thyme, paprika, salt and pepper; stir to evenly coat the vegetables in the spices. Cook for one minute.
5Add 2 cans of kidney beans, bay leaves and vegetable broth. Bring to a boil; cover, lower heat and simmer for 1 hour and 15 minutes. Remove lid and let simmer uncovered for 15 minutes.
6While the beans are cooking, prepare rice according to package directions.
7When the beans are ready, blend the last can of kidney beans until smooth. Pour pureed beans and pureed chipotle peppers in adobo and stir.
8Enjoy beans with a scoop of rice and a sprinkle of green onion.
Note: if all liquid evaporates before it’s done simmering, simply add 1/2 cup water and lower the temperature.
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