Ingredients
- 1 pound dry red kidney beans soaked overnight
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 medium green bell pepper diced
- 4 stalks celery diced
- 3 cloves garlic minced
- 5 1/2 cups vegetable broth plus more if needed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 1/2 teaspoons smoked paprika
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
- Fresh lime juice to taste, optional
- 6 cups cooked rice
- Chopped green onions for garnish
Instructions
- Drain and rinse the soaked beans. Set them aside to use in the recipe.
- Heat olive oil in a large pot over medium heat. Add the yellow onion, green bell pepper, celery, and garlic. Sauté for about 5 minutes until the vegetables are soft.
- Add the soaked beans along with the vegetable broth, dried thyme, dried oregano, bay leaves, smoked paprika, and cayenne pepper.
- Bring the mixture to a boil. Lower the heat and simmer gently for 2 hours until the beans are very tender. You can also mash a portion of your beans against the side of the pot to create a thicker, creamier texture.
- Season the beans with salt, black pepper, and a spritz of lime juice (if using).
- Spoon the red beans over 6 cups of freshly cooked rice. Garnish with chopped green onions and serve hot.