A reinvention of a classic Southern dish that keeps the spicy, smoky flavors but fills it with the best plant-based ingredients.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- 1 cup onion, diced
- 4 tsp garlic, fresh, minced
- 1 cup celery, chopped
- 1/2 cup green pepper, diced
- 1/2 cup red pepper, diced
- 4 cups vegetable broth, low-sodium
- 2 cups brown rice, uncooked
- 2 cups tomatoes, crushed
- 2 bay leaves
- 2 tbsp Tabasco sauce
- 2 tbsp tamari, low-sodium
- 1 tsp basil, dry
- 1 tsp oregano, dry
- 1 tsp sweet paprika
- 1 tsp thyme, dry
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper
- Black pepper, freshly ground, to taste
- 3 cups beans (e.g., chickpeas, kidney beans, great northern beans), cooked, rinsed
- Optional Toppings: Cilantro, parsley, green onion
- In a large stockpot, sauté onion and garlic over medium heat until soft.
- Add celery and peppers and continue sautéing until just starting to get soft. Add a splash or two of vegetable broth as needed.
- To the pot, add all remaining ingredients except beans and those used for serving. Stir.
- Bring to a boil then adjust heat to low. Cover and simmer for 30-40 minutes or until all liquid has been absorbed.
- Watch and stir as needed at the end to prevent burning/sticking.
- When rice is tender, add beans.
- Stir and cook until beans are heated through.
- Spoon into bowls and top with chopped cilantro, parsley and green onions (if desired).