Vegan Red Beans and Rice Recipe

Place red beans into a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain and rinse.

Add celery onion bell pepper and garlic to a blender and process until just shy of a puree.

Add vegetable oil to a saucepan or stockpot over medium heat. Cook and stir vegetable mixture for 5 minutes. Add thyme oregano black pepper cumin and cayenne pepper. Cook stirring regularly for 2 minutes more.

Add 6 cups water the beans liquid smoke and bay leaves. Stir to combine and turn heat up to high. Bring to a boil reduce heat to low and let simmer until beans begin to fall apart 2 to 3 hours.

Bring remaining water and rice to a boil in another saucepan. Reduce heat to medium-low cover and simmer until rice is tender and water has been absorbed 20 to 25 minutes.

Pour most of the cooking liquid from the beans into a bowl and reserve. Remove bay leaves. Mash about 1/3 of the beans adding as much of the reserved liquid as necessary to reach preferred thickness. Mix with the unmashed beans and season with salt. Serve beans over rice.