Here is comfort in a bowl. I’ve never been to New Orleans and had proper red beans & rice, but I would hope what I make tastes pretty similar. This can be made with either real sausage or vegan sausage – both results in deliciousness.
Start your rice, since that will take the longest, and then get to chopping your veggies: Onion, Red Bell Pepper, Garlic, & Celery.
Slice & Dice your sausage however you want. I personally like smaller bites of sausage, but that’s just me. I used one of those long links of sausage you find in the grocery store because that’s what the dude picked out. Use about 4 regular sized links of andouille or faux sausage if you don’t use one of the big links. The best vegan sausage I’ve tried is made by the folks over at Field Roast.
Once everything is chopped up, get out a big pot, and put it over medium heat. Use about 1-2 tablespoons of Olive Oil and then add in the veggies. Stir occasionally until the onions start to become translucent and the other veggies start to soften (3-5 minutes). Add in the sausage (if you are using faux sausage you may need to add in another drizzle of olive oil). Let it cook a bit longer, stirring (3-5 minutes).
Now, you can take out the vegetables & sausage with a slotted spoon and drain off the fat, but I don’t really recommend it. The fat is what makes it taste good!
Take two cans of kidney beans. Rinse and drain those suckers. You can probably do this in between cooking the vegetables & sausage, if you are that pro at doing two things at once.
After the beans are rinsed, take about half of the beans along with 4 cups (or one carton of vegetable stock) and put them into a blender. Blend it up into oblivion!
Put your bean juice in the pot with the remaining beans and then add in all the spices (chili powder, ground thyme, salt & pepper).
Bring to a boil and then reduce heat to a simmer. Let simmer for 10 – 20 minutes. The longer the better.
Serve over rice! You can top with sliced green onions or even bacon crumbles if you want to, but I like it just the way it is.
- 2 dried cups of Basmati Rice.
- 2 cans kidney beans; drained & rinsed.
- 4 cups veggie broth
- 4 sausage links (can be vegan)
- 1-2 TBS Extra Virgin Olive Oil 1 onion; diced (white, yellow, or red)
- 6 celery stalks; diced.
- 4 cloves garlic; minced.
- 1 red bell pepper; diced
- 1 tsp chili powder
- 1 tsp thyme
- salt to taste
- fresh ground black pepper to taste
- Cooked bacon crumbles (optional)
- 2 green onions sliced (optional)
- Cook rice according to instructions.
- While rice is cooking, dice up celery, bell pepper, onion, & garlic.
- Slice up sausage links into bite sized pieces.
- In a large pot over medium heat, add 1 tablespoon of olive oil. Let it oil heat up before adding in the vegetables, including the garlic. Stir occasionally. (3-5 minutes)
- Once the vegetables start to soften, add in sausage. If using vegan sausage, you may need to add a little more olive oil to the pot. Keep stirring occasionally. (3-5) minutes.
- While the vegetables are cooking, drain & rinse to cans of kidney beans into a colander. Take half of the beans along with the 4 cups of broth and put into the blender. Blend until it is a smooth liquid.
- Add bean liquid and remaining beans to the vegetables & sausage. Bring to a boil and then reduce heat to simmer.
- Add in chili powder, thyme, salt, & pepper.
- Simmer 10 - 20 minutes.
- Serve over rice.
- Top with optional green onions and/or bacon crumbles
- If you do not have a blender, just add in both cans of beans and broth to the pot.