Chipotle Red Beans and Rice

Ingredients

• 2  bay leaves 
• 1 tablespoon angostura bitters 
• 1 cup celery finely chopped
• 3  chipotle peppers in adobo sauce canned drained chopped
• 9 cups brown rice cooked ( without salt or fat)
• 2 teaspoons basil dried
• 1 pound kidney beans dried
• 0.5 teaspoon thyme leaves dried
• 1 cup cooking wine dry red
• 1 cup cilantro leaves fresh chopped
• 2 cloves garlic minced
• 2 cups bell pepper green chopped
• 1 teaspoon ground cumin 
• 2 cups onion chopped
• 1 teaspoon oregano dried
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 
• 2 cups tomatoes fresh diced
• 2 cups vegetable broth undiluted canned
• 8 cups water divided
• 1.5 tablespoons worcestershire sauce low-sodium

Equipment

• bowl
• frying pan
• blender
• dutch oven

Directions

1. Sort and wash beans; place beans in a large Dutch oven. Cover with water to a depth of 2 inches above beans. Bring to a boil; cover, remove from heat, and let stand for 1 hour.
2. Drain beans, and return to Dutch oven.
3. Add 6 cups water; bring to a boil. Cover; reduce heat, and simmer 30 minutes. Set aside.
4. Coat a large skillet with cooking spray; place over medium heat until hot.
5. Add onion and next 3 ingredients; cook, stirring constantly, 7 to 9 minutes or until tender.
6. Add basil and next 4 ingredients; cook, stirring constantly, 1 to 2 minutes.
7. Add onion mixture, remaining 2 cups water, broth, and next 4 ingredients to bean mixture; bring to a boil. Cover; reduce heat, and simmer 1 hour.
8. Pour 2 cups bean mixture into container of an electric blender; cover and process until smooth. Return mixture to Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, 2 hours or until thickened, stirring occasionally.
9. Remove and discard bay leaves. Stir in pepper.
10. Combine rice, cilantro, and salt; stir well. Spoon 1 cup rice mixture into each of 9 individual serving bowls; top each with 1 cup bean mixture.
11. Sprinkle evenly with tomato.