Servings: Serves 6
Ingredients 1 Vidalia onion , chopped2 cloves of garlic , minced1/2 green bell pepper , chopped1/2 red bell pepper , chopped4 cups vegetable stock ' ' or 4 cups water and 3 vegetable bouillon cubes4 cans (15 ounces) natural organic red beans , drained and washed1 can (14.5 ounces) natural tomatoes , chopped1 teaspoon of salt-free Creole seasoning1/2 teaspoon cuminFreshly ground pepper , to tasteHot pepper sauce , to taste1 sprig thyme1 bay leafKosher salt1/4 cup chopped fresh Italian parsley
In a Dutch oven (a heavy metal, covered pot), add the onion, garlic, green bell pepper, red bell pepper and vegetable stock. Braise the vegetables in the vegetable stock until soft. Add the beans, tomatoes, seasoning, cumin, ground pepper, hot sauce, thyme and bay leaf. Simmer for 15–20 minutes. You may need to add more vegetable stock if the beans become too dry.
After the beans have simmered, season to taste with salt and add the chopped Italian parsley. Serve with fresh steamed brown rice and hot sauce.