Ingredients

• 1 pound dried red beans, soaked in water in the fridge overnight
• 2 Tbsp peanut or olive oil
• 1 large onion, diced
• 2 medium carrots, diced
• 3 celery stalks, diced
• 2 garlic cloves, minced
• 1 bunch kale, rinsed and torn, with stems removed
• 2-3 chipotle peppers in adobe sauce (depending on your heat preference), chopped
• 1 Tbsp smoked paprika
• 1 tsp dried oregano
• 1 tsp chili powder
• 1/2 tsp red pepper flakes
• 1-2 bay leaves
• 1 Tbsp tamari sauce
• Salt / Pepper, to taste
• 4 cups cooked brown rice
• green onions, for garnish

Directions

1. If you're using dry beans, soak them in water overnight. Drain, rinse, and set aside when you’re ready to start cooking. For fresh beans, start at Step 2.
2. In a large dutch oven or saucepan, heat peanut or olive oil over medium heat.
3. Add diced onions, carrots, and celery and cook until softened, five to seven minutes.
4. Add in garlic and sauté for another thirty seconds.
5. Add in kale, chipotle peppers, paprika, oregano, chili powder, red pepper flakes, bay leaves, drained red beans, and 8 cups water.
6. Bring to a boil, let boil for five minutes and reduce heat so that the beans are at a low simmer (medium-low).
7. Add water as needed and cook until the beans are tender, about and hour and a half to two hours.
8. Remove from heat and stir in the tamari. Season generously with salt and pepper.
9. To serve: divide the rice and beans between four bowls. Garnish with green onions and serve right away.

 Source: Vegetarian Ventures