Cajun Vegan Red Beans and Rice

Start by placing the red beans in a large container and covering them with several inches of cool water. Allow them to soak for 8 hours or overnight, then drain and rinse the beans thoroughly.

Next, add the chopped celery, onion, bell pepper, and garlic to a blender and blend them until they reach a consistency just shy of being a puree.

In a saucepan or stockpot, heat the vegetable oil over medium heat and cook the blended mixture for 5 minutes. Add the dried thyme, oregano, black pepper, cumin, and cayenne pepper to the saucepan and stir well. Continue cooking for an additional 2 minutes, stirring regularly throughout.

In a separate saucepan, combine the remaining water, the soaked red beans, liquid smoke, and bay leaves. Stir to combine all the ingredients and turn the heat up to high. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 2 to 3 hours or until the beans begin to break apart.

In another saucepan, bring the remaining water and rice to a boil over high heat. Once boiling, reduce the heat to medium-low and cover the saucepan. Simmer for 20 to 25 minutes or until the rice is tender and all the water has been absorbed.

To serve, pour most of the cooking liquid from the beans into a bowl and reserve it. Remove the bay leaves and mash about 1/3 of the beans, adding as much of the reserved liquid as necessary to achieve your desired thickness. Combine the mashed and unmashed beans, then season with salt to taste. Serve the bean mixture over the cooked rice.