2 tablespoons fresh parsley, chopped, plus more for garnish
1 tablespoon hot sauce
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon salt, plus more to taste
1/4 teaspoon pepper, plus more to taste
1/8 teaspoon ground cayenne pepper
2 bay leaves
1 32-ounce container vegetable broth
1 1/2 cups dry brown rice
1/2 teaspoon liquid smoke (optional)
Drain the kidney beans; set aside.
In a large pot over medium heat, add oil. When hot, add onion, bell pepper and celery. Cook vegetables until tender and slightly browned, about 8-10 minutes. Add garlic; cook for one more minute, until fragrant.
Stir in parsley, hot sauce, thyme, paprika, salt and pepper; stir to evenly coat the vegetables in the spices. Cook for one minute.
Pour in kidney beans, bay leaves and vegetable broth. Bring to a boil; cover, lower heat and simmer for 1 hour and 15 minutes. Remove lid; let simmer uncovered for 15 minutes.
While the beans are cooking, prepare rice according to package directions.
When the beans are ready, scoop about 1/4 of the beans in a blender or food processor; blend until smooth. Return to pot; add liquid smoke (if using). Stir
Serve beans with a scoop of rice and a sprinkle of chopped parsley.