New Orleans Red Beans

1 lb dry red beans
2 qt water
11/2 C onion, chopped
1 C celery, chopped
4 bay leaves
1 C green peppers, chopped
3 Tbsp garlic, chopped
3 Tbsp parsley, chopped
2 tsp dried thyme, crushed
1 tsp salt
1 tsp black pepper

Red Beans and Rice

Makes about 6 servings

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