Feijão-vermelho com arroz vegano

Ingredientes

• 2 tablespoons avocado or olive oil
• 1 large onion (finely diced (about 1 1/2 cups))
• 6 cloves garlic (minced)
• 5 celery stalks (finely diced (about 1 1/2 cups))
• 1 large green bell pepper (finely diced (about 1 1/2 cups))
• 1 pound dry red kidney beans (soaked in water overnight, drained, and rinsed)
• 3 bay leaves
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 1 teaspoon paprika
• 1/4 teaspoon ground cayenne pepper (plus more to taste)
• 1/2 teaspoon black pepper
• 2 chipotle peppers in adobo sauce (chopped)
• 2 teaspoons hot sauce (such as Tabasco, more to taste)
• 6 cups vegetable broth
• Salt (to taste)
• Cooked rice and sliced green onions (for serving)

Modo de preparo

1. 1

   Heat the oil in a large Dutch oven or stockpot over medium high heat. Add in the onion and cook until very tender and beginning to brown, about 10 minutes.

2. 2

   Add in the garlic, celery, and bell pepper, and continue to cook until just softened, about 3 minutes.

3. 3

   Add in the soaked and drained kidney beans, bay leaves, thyme, oregano, cayenne pepper, black pepper, chipotle peppers, red pepper sauce, and vegetable broth. Bring to a boil, reduce heat, and simmer for about two hours, or until the beans are very tender and mushy (see notes about bean cooking time).

4. 4

   Season with additional salt and hot sauce. Serve with cooked rice and top with sliced green onions.