Step 1

Cook the rice according to package instructions.

Step 2

Dice the onion and celery. Dice the pepper. Mince the garlic.

Step 3

In a large saucepan (or dutch oven), warm the olive oil over medium heat. Sauté the onion, celery, and pepper for 8 to 10 minutes over medium heat until softened. Add the minced garlic and cook for about 2 minutes more; watch the pan to avoid burning the garlic.

Step 4

Meanwhile, drain and rinse the red beans. When the vegetables are ready, add the beans, diced tomatoes with their liquid, and vegetable broth. Stir in the cayenne pepper, paprika, oregano, thyme, 2 bay leaves, kosher salt, and a few grinds of pepper.

Step 5

Simmer over low heat for 20 minutes, until the sauce thickens. Meanwhile, roughly chop the parsley leaves.

Step 6

When simmering is complete, remove the bay leaves and serve the beans over rice. Garnish with chopped parsley and hot sauce.