Roberto Martins Vegan Red Beans And Rice Recipes

Steps:

• Place red beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain and rinse.
• Add celery, onion, bell pepper, and garlic to a blender and process until just shy of a puree.
• Add vegetable oil to a saucepan or stockpot over medium heat. Cook and stir vegetable mixture for 5 minutes. Add thyme, oregano, black pepper, cumin, and cayenne pepper. Cook, stirring regularly, for 2 minutes more.
• Add 6 cups water, the beans, liquid smoke, and bay leaves. Stir to combine and turn heat up to high. Bring to a boil, reduce heat to low, and let simmer until beans begin to fall apart, 2 to 3 hours.
• Bring remaining water and rice to a boil in another saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Pour most of the cooking liquid from the beans into a bowl and reserve. Remove bay leaves. Mash about 1/3 of the beans, adding as much of the reserved liquid as necessary to reach preferred thickness. Mix with the unmashed beans and season with salt. Serve beans over rice.

Steps:

• Rinse rice thoroughly.
• Place rice in a large pot with a tightly fitting lid with 3 cups of water.
• Bring to a boil, reduce heat to low, and allow to simmer for about 20 minutes covered. Or until all water has been absorbed.
• Removed pot from heat and keep covered until needed.
• In a blender, put 1/2 kidney beans and 4 cups vegetable broth and blend until smooth. Add remaining beans to mixture, do not blend. Set puree aside.
• Heat a 4-5 qt stew pot over high heat, add oil, wait until it simmers.
• Add onion and celery and cook, stirring with a wooden spoon until translucent, about 10 minutes.
• Add garlic, cook another 2 minutes.
• Add vegan sausage, chili powder, thyme, bean puree and bell pepper; bring again to a simmer and cook for 10-15 minutes stirring frequently.
• Season with salt and pepper.
• serve the red beans over rice and garnish with sliced scallions.

Steps:

• Place broth, water, beans, rice, onion, bell pepper, celery, Creole seasoning, garlic, hot sauce, thyme, oregano, and bay leaves in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Stir to combine. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 20 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Remove the lid, stir, and let stand for 10 minutes to thicken.
• Divide among serving dishes and garnish with parsley.