CAJUN BEANS

Ingredients

• 470 ml Kidney beans, soaked oevrnight
• 150 g Onion, cleaned, diced
• 170 g Green bell pepper,diced
• 2 stick Celery stalk, diced
• 5 clove Garlic clove, minced
• 2 tbsp Parsley, chopped
• 1 1/2 tsp Hot sauce
• 1 tsp Thyme, dried
• 1 tsp Sweet red paprika powder
• 1 pinch Cayenne pepper
• 2 pcs Bay leaf
• 450 g Vegetable broth, bouillon or consomme, low sodium
• 450 g Water
• 270 g Brown rice
• 2 ml Liquid smoke

Method

1. Drain the pre soaked kidney beans and set aside.
2. In a large pot over medium heat, add 2 tbs stock. When hot, add onion, bell pepper and celery. Cook vegetables until tender and slightly browned, about 7-8 minutes. Add garlic and cook for one more minute.
3. Stir in parsley, hot sauce, thyme, paprika and stir to evenly coat the vegetables in the spices. Cook for one minute.
4. Add in the kidney beans, bay leaves and vegetable broth and water. Bring to a boil and now cover, lower the heat and simmer for 1 hour and 15 minutes. Remove the lid and then let simmer uncovered for 15 minutes.
5. While the beans are cooking prepare rice according to package directions.
6. When the beans are ready, scoop about 1/4 of the beans into a blender or food processor and blend until smooth. Then return this to your pot and add in the liquid smoke (which is optional).
7. Serve beans with a scoop of rice and a sprinkle of chopped parsley.
8. Enjoy