Vegetarian Red Beans and Rice

Instructions

1. The night before, place the beans in a large pot, cover with a few inches of cool water, and soak in the refrigerator overnight.
2. When ready to cook, sauté the celery, bell pepper, onion, and garlic in a large pot with the olive oil over medium heat until softened, 5 to 7 minutes.
3. Drain and rinse the soaked beans, then add them to the pot with the vegetable broth, thyme, oregano, bay leaf, smoked paprika, cracked pepper, and a pinch of cayenne.
4. Cover, bring to a full boil over high heat, then reduce to low and simmer at least 2 hours — keep it simmering and the lid on, stirring occasionally so nothing sticks.
5. When the beans are soft and tender, mash some against the side of the pot to thicken it into that classic creamy texture. Remove the bay leaf and simmer about 30 minutes more.
6. Serve a scoop of beans over warm rice, topped with sliced green onions and a dash of hot sauce.