Pick through beans, removing all bad beans or any other particles. Wash beans well.
Place beans in a 3-quart pot. Add 4 cups water. Lower heat and let beans boil slowly for an hour. When beans are soft stir well, mashing some against side of pot. Strain the beans, reserve and measure cooking liquid.
Heat the vegetable oil over medium heat. Sprinkle red chile flakes (optional). Cook the onions and sweet peppers in vegetable oil, stirring occasionally, until soft. Add the fresh garlic and cook for another minute.
Add beans, cooking liquid and additional water to equal 3 cups of liquid, fermented garlic, tomato paste, and herbs.
Let simmer for 30 minutes. Remove the bay leaf and discard. Beans should be nice and creamy.
Serve in individual bowls over rice. Garnish with a few drops of hot sauce and sprinkle with chopped parsley..
Adapted from a recipe by Leah Chase, Chef/Owner, Dooky Chase's Restaurant, New Orleans.
I used organic Adzuki (small red beans) from Organic Garden and nutritious Quinoa and Sprouted Rice from Planet Rice instead of white rice
New Orleans Vegetarian Red Beans and Rice https://shescookin.com/red-beans-and-rice-a-new-orleans-staple/