Vegetarian Red Beans and Rice

Steps

1. 1

   Heat the oil in a Dutch oven over medium heat. Add the onion, bell pepper, celery and a pinch of salt and cook, stirring occasionally, until soft, 8 to 10 minutes.

2. 2

   Stir in the garlic, Cajun seasoning and smoked paprika and cook until fragrant, about 1 minute.

3. 3

   Add the beans, stock and bay leaves and bring to a simmer. Cook uncovered, stirring occasionally, for 25 to 30 minutes, mashing about a third of the beans against the side of the pot as they soften so the mixture turns thick and creamy.

4. 4

   Meanwhile, bring the water and 1/2 teaspoon salt to a boil in a saucepan. Stir in the rice, cover, and cook over low heat for 18 minutes. Remove from the heat and let stand, covered, for 5 minutes, then fluff with a fork.

5. 5

   Remove the bay leaves from the beans. Season with salt and a few dashes of hot sauce.

6. 6

   Spoon the beans over the rice and top with green onions. Pass more hot sauce at the table.