Ingredients:
Salt and pepper
1 pound (2 cups) small dried red beans, picked over and rinsed
3 tablespoons unsalted vegan butter (or oil)
1 onion, chopped fine
1 green bell pepper, stemmed, seeded, and chopped fine
1 celery rib, chopped fine
3 garlic cloves, minced
2 teaspoons minced canned chipotle chile in adobo sauce (I really like chipotles, so I add a lot, maybe 4 entire chipotles).
1½ teaspoons smoked paprika.
1 teaspoon minced fresh thyme or
¼ teaspoon dried.
2 bay leaves
⅛ teaspoon cayenne pepper
1 teaspoon red wine vinegar, plus extra as needed
3 scallions, sliced thin.
Hot sauce
Directions:
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FOR THE RED BEANS: Dissolve 3 tablespoons salt in 4 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
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Melt 1 tablespoon butter in Dutch oven over medium heat. Add onion, bell pepper, celery, and ½ teaspoon salt and cook, stirring often, until vegetables are softened, 6 to 7 minutes. Stir in garlic, chipotle, paprika, thyme, bay leaves, cayenne, and ¼ teaspoon pepper and cook until fragrant, about 30 seconds. Stir in beans and 9 cups water and bring to boil over high heat. Reduce heat to medium-low and simmer vigorously, stirring occasionally, until beans are just soft and liquid begins to thicken, 45 to 60 minutes.
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Stir in vinegar and 1 teaspoon salt and cook until liquid is thick and beans are fully tender and creamy, about 30 minutes.
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FOR THE RICE: Melt butter in large saucepan over medium heat. Add rice and cook, stirring often, until edges begin to turn translucent, about 2 minutes. Add water and salt and bring to boil. Cover, reduce heat to low, and simmer until liquid is absorbed and rice is tender, about 20 minutes. Remove pot from heat, lay clean folded dish towel underneath lid, and let rice sit for 10 minutes. Fluff rice with fork.
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Discard bay leaves from beans and stir in remaining 2 tablespoons butter. Season with salt and extra vinegar to taste. Portion rice into individual bowls, top with beans, and sprinkle with scallions. Serve with hot sauce.
