Ingredients
- 2 tbsp avocado oil
- 1 lb bag dry red kidney beans
- 1/2 green bell pepper
- 1/2 cup celery chopped
1 small yellow onion chopped - 3 cloves garlic
- 2 tsp dry thyme (or marjoram)
- 1 tsp dry sage
- 1 tsp liquid aminos
- 1 tsp powdered onion
- 1 tsp powdered garlic
- ¼ tsp cayenne pepper
- 1 dried bay leaf
- 2 tbsp fresh chopped parsley
- 32 ounces of vegetable broth
Instructions
- In a large bowl, soak red beans overnight (fill ¾ of the way up with water)
- Rinse beans and boil for 15 minutes in fresh water on stove top
- Drain beans and add to crock pot
- In a large skillet, heat the oil on medium – medium-high on stove top
- Add onion, celery, green bell pepper, garlic
- Sauté until onion is translucent and vegetables are soft
- Add to sautéed mixture to crockpot with all dry seasonings, liquid smoke and cover with vegetable broth
- Set on high for 5 hours
- Once done, add liquid aminos and stir
- Mash some of the beans with potato masher to create a thicker consistency (optional)
- Sprinkle parsley over top for garnish