This recipe takes a little planning, time wise, but it makes a lot and freezes well.
1/2 pound dried red beans
1 Tbsp olive oil
3 stalks celery, diced
1 medium onion chopped
1 large bell pepper, chopped
1 Tbsp minced garlic
1/4 tsp crushed red pepper flakes, or more to taste
1 tsp kosher salt
1/2 tsp black pepper
1 tsp ground cumin
1 tsp dried thyme leaves
2 bay leaves
2 cups freezer tomatoes or 1 15 oz. can
6 cups vegetable broth
1 cup brown rice
1. Soak the red beans in water to cover by 3 inches overnight. Drain into a colander and rinse; set aside.
2. Wipe out the now empty pot and heat with the olive oil. Sauté the celery, onion, & bell pepper until nearly softened. Add the garlic and red pepper flakes; cook another minute. Stir in the spices, then the beans, tomatoes, and broth. Bring to a full boil, then reduce heat and simmer until the beans are tender, 2 to 3 hours.
3. Bring the beans back to a boil and stir in the rice. Reduce the heat to medium low, cover, and cook 30 minutes more.
4. Remove the bay leaves before serving.