Ingredients
16ozdry red kidney beans,(1 package)
3celery stalks,chopped
1medium onion,coarsely chopped
1green bell pepper,chopped
6large cloves garlic,peeled
2tbspvegetable oil
2tspdried thyme
1tspdried oregano
½tspground black pepper
½tspground cumin
¼tspcayenne pepper
8cupswater,divided
4dashesliquid smoke flavoring
2bay leaves
1cupwhite rice,uncooked
salt,to taste
Preparation
Place red beans into a large container and cover with several inches of cool water. Let soak for 8 hours to overnight. Drain and rinse.
Add celery, onion, bell pepper, and garlic to a blender and process until just shy of a puree.
Add vegetable oil to a saucepan or stockpot over medium heat. Cook and stir vegetable mixture for 5 minutes.
Add thyme, oregano, black pepper, cumin, and cayenne pepper. Cook, stirring regularly, for 2 minutes more.
Add 6 cups water, the beans, liquid smoke, and bay leaves. Stir to combine and turn the heat up to high.
Bring to a boil, reduce heat to low, and let simmer for 2 to 3 hours until beans begin to fall apart.
Bring remaining water and rice to a boil in another saucepan. Reduce heat to medium-low, cover, and simmer for 20 to 25 minutes until rice is tender and water has been absorbed.
Pour most of the cooking liquid from the beans into a bowl and reserve. Remove bay leaves.
Mash about ⅓ of the beans, adding as much of the reserved liquid as necessary to reach the preferred thickness. Mix with the unmashed beans and season with salt.
Serve beans over rice.
