1 pound dry red kidney beans, soaked overnight
2 tablespoons olive oil
1 medium yellow onion, diced
1 green bell pepper, cored and diced
2 medium stalks celery, diced
6 cloves garlic, minced (about 1 tablespoon)
2 tablespoons fresh parsley, chopped, plus more for garnish
1 tablespoon hot sauce
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon salt, plus more to taste
1/4 teaspoon pepper, plus more to taste
1/8 teaspoon ground cayenne pepper
2 bay leaves
32 oz organic vegetable broth
3 cups cooked organic california brown rice
Drain the kidney beans; set aside.
In a large pot over medium heat, add oil.When hot, add onion, bell pepper and celery. Cook until vegetables are tender and slightly browned, about 8-10 minutes. Add garlic; cook for one more minute, until fragrant.
Add parsley, hot sauce, thyme, paprika, salt and pepper; stir evenly to coat the vegetables in the spices. Cook for one minute.
Add kidney beans, bayleaves and vegetable broth. Bring to a boil; cover, lower heat and simmer for 1 hour and 15 minutes. Remove lid; let simmer uncovered for 15 minutes.
When the beans are ready, scoop about 1/4 of the beans in a blender or food processor; blend until smooth. Return to pot
Serve beans with a scoop of rice- sprinkle parsley on top
-From the desk of Anne Deni B.Sc. FdNu, Clinical Nutritionist