Red Kidney Beans and Rice

I've posted a red beans and rice recipe before, but I wanted to update it because I make a big pot of this dish once a week and eat it for 3-4 meals. Not even exaggerating, I live on beans. You can make this recipe in a crock pot using dried beans instead of canned if you have time to slow simmer all day. That way is extra tasty. Just set it and forget it! I usually have all these ingredients on hand (I always have celery in the fridge because if I don't get to cooking the celery, I juice it, yummay). What's in your staple veggie drawer?

Kidney Beans and Rice
2 cans low sodium dark red kidney beans, or dried red beans (drained, rinsed)
1 large red bell pepper (diced)
1 large green bell pepper (diced)
1 medium onion (diced)
5 stalks celery (diced)
3 roma tomatoes (diced)
1/2 C water
5 cloves garlic (minced)
1/4 tsp white pepper
1/4 tsp garlic powder
3 tsp Cajun Seasoning
2 tsp smoked paprika
1/2 tsp cayenne
salt
fresh ground black pepper
Chili Garlic Cholulua

1. In a large pot heat oil to medium. Add celery and onion. Cook 3-4 minutes, stirring frequently.
2. Add bell pepper and cook another 3-4 minutes.
3. Add garlic and cook 1 minute.
4. Add tomato, seasonings, hot sauce, and water. Add beans (mash half first). Stir. Bring it a low boil then turn heat to lowest setting. Simmer for 20 minutes, stirring occasionally and adding more water if necessary.
5. Taste and season if necessary. Serve with white rice and more Cholula if your nasty.