Vegetarian(ish) Red Beans and Rice

Ingredients

• 1 lb red beans soaked overnight
• 2 tbsps canola oil vegetable or
• 1 onion medium, chopped
• 2 green bell peppers medium, chopped
• 3 – 4 celery, chopped stalks
• 5 cloves garlic, minced
• 3 – 4 bay leaves
• dash to taste cayenne pepper,
• 1 tsp thyme dried
• 1/4 tsp sage dried
• 1/2 – 1 tbsp parsley dried
• 1 tsp Cajun seasoning
• 4 cups chicken broth
• 2 cups water
• to taste hot sauce
• 3 tbsps apple cider vinegar
• 1.5 tbsps Worcestershire sauce
• 2 tbsps brown sugar
• seasoned salt
• pepper
• rice

Steps

1. Place oil in large Dutch oven over medium high heat. Add onion, bell pepper and celery to pot. Cook, stirring frequently until the onions and celery are semi translucent and the bell peppers are tender. Add the garlic and good another 1 to 2 minutes, stirring constantly.
2. Add bay leaves, spices, hot sauce, apple cider vinegar, Worcestershire sauce, brown sugar, hot sauce, season salt, pepper, chicken broth, and beans to the pot and increase heat to high. Cook, stirring frequently until the mixture comes to a boil, approximately 6 to 8 minutes.
3. Decrease heat to maintain a simmer, cover and cook for 1.5 hours, stirring every 30 minutes. Uncover, increase the heat slightly to maintain a steady simmer and continue to cook for another 30 to 40 minutes.
4. Prepare rice in rice cooker. Combine with beans.