Red Beans and Rice

Soak the beans: If using dried beans, place 1 pounds dried red kidney beans (or 3 cans, drained and rinsed) in a large bowl, cover with water by 2 inches, and soak overnight, or do a quick soak by boiling for 2 minutes then letting sit covered for 1 hour. Drain and rinse. Skip this step entirely if using canned beans.

Build the flavor base: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add 1 yellow onion, diced, 1 green bell pepper, diced, and 2 celery stalks, diced, and cook until softened, about 6 to 8 minutes

Add aromatics: Stir in 4 garlic cloves, minced, 2 teaspoons smoked paprika, 1 teaspoons dried thyme, and 1/2 teaspoons cayenne pepper, and cook for 1 minute until fragrant.

Simmer the beans: Add the soaked, drained beans, 2 bay leaves, 4 cups vegetable broth, and 1 teaspoons liquid smoke. Bring to a boil, then reduce heat to low, cover, and simmer until the beans are tender, about 90 minutes for dried beans, or 25 minutes if using canned beans.

Mash for creaminess: Once beans are tender, remove the bay leaves. Use the back of a spoon or a potato masher to mash about a quarter of the beans right in the pot. This thickens the broth into that classic creamy red beans texture without needing any added fat.

Season and finish: Stir in 1 teaspoons salt and 1/2 teaspoons black pepper. Taste and adjust seasoning as needed. Simmer uncovered for another 10 minutes if you want it thicker.

Serve: Spoon the red beans generously over 6 cups cooked white or brown rice, for serving. Garnish with 2 green onions, sliced, for garnish and serve hot.