Red Beans and Rice - Vegan Style!

I love red beans and rice. I grew up on the stuff - my mom's recipe (of course). There are only two people that I have ever known that could make red beans and rice that tasted as good as my mom's recipe and that is my aunt (her sister) and my grandma (her momma). Now that I eat a plant-based diet, I had to come up with a way to make this recipe vegan and yet still taste just as yummy. I think I mastered that this afternoon, and I think my momma would be proud (or upset that I messed with a good thing!)

Ingredients: 
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 stalks celery, diced
3 carrots, peeled and finely diced
32 ounces organic vegetable broth
6 cloves garlic, minced
2 lb red kidney beans, soaked overnight, drained and rinsed
8 cups water
1 tbs dried parsley
1 tsp dried thyme
1 tsp paprika
1 tsp Zatarian Seasoning
1/2 tsp salt
1/4 tsp pepper
1 tsp hot sauce
1/8 tsp red pepper flakes, optional
2 tbs nutritional yeast, optional
2 bay leaves (remove before serving)
1/2 tsp liquid smoke (this substitutes the flavor of smoked sausage)
4 cups brown rice - cook according to package directions

In large stock pot, heat approximately 1/4 cup of the vegetable broth on medium heat. Add onion, green and red bell pepper, celery, and carrot. Cook on medium heat for 4 minutes. Add garlic, cook another 1 minute. Add remaining vegetable broth, kidney beans, 8 cups water, seasonings, hot sauce, and liquid smoke. Bring to a rolling boil, reduce heat, cover, and cook on medium-low for 3-4 hours, until kidney beans are tender and broth has become cloudy from the beans. Remove bay leaves.
Stir in rice.
Serve hot and enjoy!

May God Bless!
Ashley