Red Beans and Rice with Collards

Serves 4-6

INGREDIENTS

• 1 onion, diced
• 2 garlic cloves, minced
• 2 cups celery, chopped
• 1 cup water
• 1 tbsp fresh or dried parsley
• 1 tsp fresh or dried thyme
• 1 green bell pepper, chopped
• 1 pinch red pepper flakes
• 1 28 oz can diced tomatoes
• 1 28 oz can tomato sauce
• 2 15 oz cans red beans, drained and rinsed
• 1 pinch black pepper
• 5 collard leaves, sliced thinly
• 1-2 lemons, juiced
• rice

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SAUTE

Saute the onion and garlic in 1 cup of water for about 5 minutes. Add in the celery, parsley, thyme, and bell pepper and cook another 10 minutes.

SIMMER

Add in the red pepper flakes, diced tomatoes, tomato sauce, red beans, collards, and black pepper and stir thoroughly. Bring up to a simmer and cook for about 30 minutes stirring often so nothing sticks to the bottom of the pot.

COOK THE RICE

Cook as much rice as you'd like for this recipe while the beans are simmering.

SERVE

Ladle up and add any additional hot sauce (Tapatio or Sriracha), a squeeze of half a lemon, and any salt to taste.