Venessa Williams' New OrleansStyle Vegetarian Red Beans and Rice

• 1 pound dried Camellia brand red beans or red kidney beans
• 1 large onion, chopped
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1/2 bunch fresh parsley, chopped
• 1 celery stalk, chopped
• 1 small habanero pepper, seeded (optional) and chopped
• 3 garlic cloves, chopped
• 2 teaspoons chopped fresh rosemary, or 1 teaspoon dried
• 2 teaspoons chopped fresh oregano, or 1 teaspoon dried
• 1/4 cup olive oil
• 1 teaspoon sea salt, or more to taste

1. Cooked rice, for serving (about 6 cups for a full batch).
2. Rinse and drain the beans three times and transfer to a large (at least 8-quart) saucepan with a lid.
3. Add 7 cups water and all of the ingredients except the rice.
4. Bring the beans to a boil, then cover tightly, reduce the heat to medium, and let cook, stirring once after about an hour, until they are tender and the liquid has thickened, 2 to 2 1/2 hours.
5. Remove from the heat and season with salt.
6. Serve the beans over the cooked rice with Cajun Moon Funky Fried Chicken.

beans, onion, green bell pepper, red bell pepper, parsley, celery stalk, pepper, garlic, fresh rosemary, fresh oregano, olive oil, salt

Taken from www.cookstr.com/recipes/new-orleansndashstyle-vegetarian-red-beans-and-rice (may not work)