Ingredients

• 1 lb dried red kidney beans (Camellia or Blue Runner are good choices!)
• 2-inch piece dried kombu
• ½ cup olive oil + ½ stick Country Crock Plant Butter (4 tablespoons)

Vegetables and Seasonings

• ¾ cup chopped shallots (1 large shallot)
• 1 cup chopped celery (1 large stalk)
• ½ cup shredded or diced carrots (1 medium carrot)
• ½ cup chopped green onion
• ¾ cup chopped green bell pepper (1 medium pepper)
• 4 medium-sized fresh bay leaves
• 2 tablespoons fresh chopped thyme
• 2 tablespoons fresh chopped oregano
• ½ cup fresh chopped parsley
• 1 ½ tablespoons fresh chopped sage leaves
• ¼ teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 tablespoon dried parsley
• 3 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 cups chopped ripe tomato (1 very large tomato)
• 1 small Thai chili (optional)

Fresh Boost + Vinegar + Salt

• 2 tablespoons diced celery
• 2 tablespoons chopped green onion
• 2 tablespoons freshly chopped parsley
• ¼ green bell pepper
• ¼ cup fresh chopped garlic
• 2 tablespoons white wine vinegar
• 3 tablespoons tamari
• 2 teaspoons smoked sea salt
• Salt and pepper, to taste
• Fluffy cooked rice, to serve

Directions

Cover beans in a bowl of filtered water. Let soak overnight (at least 8 hours). Drain and rinse beans. Transfer to a large pot and cover with 10 cups filtered water. Nothing else! Turn heat on the lowest setting and cook for 3 hours, uncovered (these beans will remain uncovered the whole time). Stir every so often. If you see some white foam rise to the top, you can scoop that out.

After 3 hours, add kombu, bay leaves, olive oil, and plant butter. Mix well and cook on very low heat for one hour, stirring every so often.

After 4 hours, add ‘Vegetables and Seasonings’. Continue to cook for 2-3 hours on very low heat, stirring every so often.

After about 6 hours of total cooking time, add the ‘Fresh Boost + Vinegar + Salt’. Turn the heat up to low-medium and bring the beans to a light simmer. Continue to cook, stirring often, until the beans are tender and delicious, another 2 to 3 hours. Once the beans are tender, take out 1 cup of the beans and mash thoroughly or blend the beans until smooth and creamy. Return back to the pot.

Once the beans have cooked down and you have a thick gravy-like consistency, you’re done! Adjust the salt and pepper to taste and serve with fluffy white rice and garnish with chopped green onions and parsley.