Stove-top Smoky Red Beans
I love red beans and if you've ever had Blue Runner beans out of a can, you know the vegan creaminess that they have. Of course, they aren't organic and use cottonseed oil, so they are not for regular consumption.
My recipe is much healthier and if you choose organic veggies it will all be pesticide free! The coconut oil recreates that creaminess when pureed with the sauteed veggies.
Feel free to adjust the spices and seasoning to suit your taste. It never hurts to add a little more right before serving!
Servings: 6
Ingredients
- 2 tablespoons coconut oil or water saute to make oil-free
- 1 cup minced onion
- 1 cup minced bell pepper
- 1/2 cup celery or 1 teaspoon dried lovage or 1/2 teaspoon celery seeds
- 1 teaspoon minced garlic
- 1 1/2 teaspoons Cajun seasoning
- 1 teaspoon marjoram
- 1/2 teaspoon thyme
- 1/4 teaspoon black pepper
- 1 teaspoon liquid smoke
- 1/2 cup Harris Teeter Organic Vegetable Broth
- 3 - 15 ounce cans Harris Teeter Organic Dark Red Kidney Beans, drained and rinsed
- 1 bay leaf
- salt to taste, optional
- hot sauce of choice for serving
Instructions
- Heat up the coconut oil, if using, in a medium sauce pan. Once hot add the onion and saute until translucent. Then add the bell pepper, celery, garlic and Cajun seasoning. Saute until the peppers soften and the spices become fragrant.
- Add the marjoram, thyme, pepper, liquid smoke, and Harris Teeter Organic Vegetable Broth. Cook another 5 minutes. Use an immersion blender, blender, or food processor and blend the ingredients until not quite smooth. You want a little bit of texture left.
- Return the mixture to the pan, add the cans of Harris Teeter Organic Dark Red Kidney Beans and the bay leaf, mix well, cover and cook for 15 minutes on low heat. Until the flavors meld and the beans are throughly heated.
- Add salt to taste and serve over steamed rice or my Instant Pot Dirty Rice!