VEGAN RED BEANS AND RICE--MODIFIED TO NOT VEGAN OR RED

VEGAN RED BEANS AND RICE--MODIFIED TO NOT VEGAN OR RED image

Categories Bean

Number Of Ingredients 13

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2 cups brown or white basmati rice
3 cups water
Two 15-ounce cans any type (red, white, black) beans, rinsed and drained, or 1 cup dried kidney beans soaked and cooked.
2 cups chicken broth
4 spicy sausages, cut into quarters lengthwise and minced
1 tablespoon oil
1 large white onion, diced medium
6 6-inch celery stalks, diced small
4 garlic cloves, minced
1 teaspoon Chile powder
1 teaspoon dried thyme
1 red bell pepper, cored, seeded and minced
Kosher salt and freshly ground black pepper

Steps:

In a blender, purée three-quarters of the rinsed beans in the 2 cups of broth until smooth. Add the remaining beans to the puréed mixture but do not blend. Heat a 4- to 5-quart stew pot over high heat, brown the sausages, add the oil if needed. Add the onion and celery and cook, stirring with a wooden spoon, until translucent, about 10 minutes. Add the garlic and cook 2 minutes more. Add the Chile powder, thyme, bean purée and bell peppers, bring to a simmer, and cook for 10 to 15 minutes, stirring frequently. Season with salt and pepper. Serve the red beans over rice, garnished with the sliced scallions.