½ to 1 teaspoon ground cayenne, plus more to taste
1 teaspoon soy sauce
1 tablespoon tomato paste
1 teaspoon dried thyme
2 cans red kidney beans, drained and rinsed
2 cups water
3 dried bay leaves
Cooked brown rice, for serving
Hot sauce, for serving
Instructions
Heat ¼ cup of water in a heavy bottomed stock pot. Water sauté the chopped garlic until translucent. Add the celery, bell pepper, miso, paprika, smoked paprika, onion powder, garlic powder, cayenne, soy sauce and tomato paste. Cook for 5 more minutes on low.
Add the kidney beans, 2 cups of water and bay leaves. Stir well.
Cook for about 30 minutes or until the bean cooking liquid has thickened up.
Serve with the cooked rice and hot sauce.
Recipe by Plant Craft at https://www.rachelcarr.com/red-beans-and-rice/