Red Beans and Rice

Ingredients:

1. 1 cup dry red beans
2. 5–6 cups water
3. 2 teaspoons olive oil
4. 1 large onion, chopped
5. 3 garlic cloves, minced (1 tablespoon)
6. 1 red bell pepper, seeded and chopped
7. 2 1/2 cups vegetable broth
8. 2 bay leaves
9. 2 teaspoons dried oregano
10. 1 teaspoon dried sage
11. 1 teaspoon dried thyme
12. 1/2 teaspoon crushed red pepper
13. 2 teaspoons cider vinegar
14. 1/2–1 teaspoon salt
15. 1/2 teaspoon liquid smoke (optional)
16. 6 cups cooked brown rice for serving
Rinse beans and soak overnight in 5 to 6 cups of water. Drain and rinse.

Method:

Heat oil in a large pot then add onion and garlic. Cook over high heat, stirring frequently, until onion is soft, about 5 minutes.
Stir in bell pepper, vegetable broth, bay leaves, oregano, sage, thyme, and red pepper flakes. Add soaked, drained beans. Cover and simmer, stirring occasionally, until beans are tender, about 1 hour. Remove bay leaves.
Stir in vinegar, salt, and liquid smoke, if using. Serve over steamed brown rice.