Photo by Iuliia Nedrygailova
Serves 6–8
1 pound dry, small red kidney beans, soaked overnight
2 tablespoons olive oil
1 large onion, peeled and diced
1 bell pepper (any color), cored, seeded and diced
3 stalks celery, diced
4 garlic cloves, minced
2 teaspoons dried thyme
1 teaspoon dried oregano
1–2 teaspoons smoked paprika
¼ teaspoon cayenne pepper
2 bay leaves
6 cups vegetable stock
1–2 teaspoons hot sauce
Kosher salt, to taste
Fresh ground black pepper
6 cups cooked rice
Sliced scallions, for garnish
Soak kidney beans overnight before preparing this recipe. In a Dutch oven over medium heat, heat oil and sauté onion, bell pepper and celery until tender, 8–10 minutes. Add garlic, thyme, oregano, paprika and cayenne and cook an additional minute. Add beans, bay leaves and stock. Stir and bring to a boil. Reduce heat to low and simmer, covered, for 2 hours until beans are very tender. Remove bay leaves and stir in hot sauce. Season with salt and pepper to taste. To serve, ladle beans over a scoop of rice and garnish with sliced scallions.
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