Red Beans & Rice
1 Tbsp. olive oil
2 cloves garlic, minced
1 large red onion, diced
1 stalk celery, diced
1 green bell pepper, small diced
1 red bell pepper, small diced
2 16 oz. cans red kidney beans
1 tsp. onion powder
1 tsp. salt
1/4 tsp. black pepper
1 Tbsp. hot sauce
2 1/2 cups vegetable stock
1 cup white rice
1 Tbsp. vegan butter
1 Tbsp. minced fresh cilantro leaves
Heat olive oil over medium-high heat in a large saucepan. Sauté garlic, onion, celery, and bell pepper until tender. Stir in kidney beans, onion powder, salt, pepper, and hot sauce. Reduce heat to low and let mixture simmer slowly while you cook the rice.
Bring the vegetable broth to a boil and stir in rice and vegan butter. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid. Remove from heat and let stand for 5 minutes. (Alternatively, I make the rice in a rice cooker.)
Fold rice and beans gently together and transfer to a serving dish. Serve garnished with cilantro.