Makes 4 servings
1/2 pound dried red beans, rinsed
3 tablespoons canola or vegetable oil
1 large onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
2 tablespoons tomato paste
Pinch cayenne pepper
1 bay leaf
3 cloves garlic, finely chopped
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh oregano
5 cups vegetable stock or water
Kosher salt and ground black pepper
1/2 teaspoon liquid smoke
2 cups cooked white rice
3 scallions, chopped
Place beans in a large bowl or pot and cover with water by 2 inches. Let soak for at least 8 hours or up to overnight. Drain and set aside.
In a medium pot over medium heat combine oil, onion, celery and bell pepper. Cook until tender, about 5 minutes. Add tomato paste, cayenne, bay leaf and garlic and cook until aromatic, about 1 minute. Add herbs, stock or water and beans; season with salt and pepper. Bring liquid to a boil.
Reduce heat to medium and simmer until beans are tender and liquid has thickened, about 2 hours. Stir in liquid smoke and adjust seasoning with salt and pepper.
Serve beans over warm rice and garnish with scallions.