Vegan Red Beans & Rice

Ingredients:

• 3 cans of red kidney beans
• 1 green bell pepper, diced
• ½ cup of chopped green onions
• 2 tbsp of minced garlic
• 1 box of vegetable stock or broth
• 2 tbsps vegan butter
• 3 tsps paprika
• 3 tsps garlic Salt
• 4 tsps pepper
• 3 tsps onion powder
• 3 tsps garlic powder
• 2 tsps seasoning salt
• Optional: ¾ tbsps vegan bacon seasoning (I purchased mine at Wholefoods or you can find it here)

Instructions:

1. In a large pot, over medium heat, add in 1 tbsp olive oil, diced green bell peppers, minced garlic, and green onions. Cook until vegetables are fragrant and have softened

2. Reduce heat and add in 2 tbsp of butter. Sautee veggies and butter until butter has melted

3. Add in 3 cans of drained red kidney beans and seasonings. Gently combine while trying not to mash any of the beans.

4. Pour in liquid smoke and ¾ of the box of vegetable broth. Mix well, cover with a lid bring to a simmer for 30 minutes

5. Remove lid, and taste beans. Make adjustments with seasonings as needed. Stir red beans and let simmer for an additional 15-20 minutes

6. While red beans simmer, make your rice according to packaging directions

7. Once red beans and rice are finished, serve in a bowl topped with chopped green onions

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