Collards Stuffed with Red Beans and Rice

INGREDIENTS

1 1/2 cups

Beans, small red cooked

Celery, ribs

Collard greens, leaves

5 cloves

Garlic

Green or yellow bell pepper

Onion, large

1/2 tsp

Thyme, dried

1 15 ounce can

Tomatoes, fire-roasted

1/2 tbsp

Tabasco

1 cup

Brown rice --i used brown jasmine, cooked

1/4 tsp

Black pepper

1/4 tsp

Cayenne pepper

1 tsp

Paprika, sweet smoked

Salt