Step 1

Drain the kidney beans; set aside.

Step 2

In a large pot over medium heat, add oil. When hot, add onion, bell pepper and celery. Cook until vegetables are tender and slightly browned, about 8-10 minutes. Add garlic; cook for one more minute, until fragrant.

Step 3

Add parsley, hot sauce, thyme, paprika, salt and pepper; stir to evenly coat the vegetables in the spices. Cook for one minute.

Step 4

Add kidney beans, bay leaves and vegetable broth. Bring to a boil; cover, lower heat and simmer for 1 hour and 15 minutes. Remove lid; let simmer uncovered for 15 minutes.

Step 5

While the beans are cooking, prepare rice according to package directions.

Step 6

When the beans are ready, scoop about 1/4 of the beans in a blender or food processor; blend until smooth. Return to pot; add liquid smoke (if using). Stir

Step 7

Serve beans with a scoop of rice and a sprinkle of chopped parsley.