RED BEANS AND RICE

By Hester

Ingredients

• 1 1/2 cup cooked rice
• 20 oz canned kidney beans, rinsed and drained
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 1 clove minced garlic
• 2 bell peppers, stemmed, seeded and chopped
• 4 or 5 sprigs fresh thyme or 1 T. dried thyme
• 2 bay leaves
• 1 can (14.5 oz) diced tomatoes
• 1/2 tube soyrizo (optional)
• 2 cans coconut milk

Preparation

Step 1

Start rice; cook according to package directions.

In a large pan over medium heat, sauté onion, celery, garlic and peppers in 2 T. olive oil until softened, about 10 minutes. Add thyme, bay leaves, and 1 T. chili powder, or to taste. Add tomatoes, beans and soyrizo (if using, but I heartily recommend it) and coconut milk, turn the heat to medium-low, and cook, stirring, for 10 to 15 minutes. Eat greedily. Your mouth will thank you.