Ingredients:
- 1 pound Camellia Brand Red Kidney Beans (rinsed, picked through, and soaked at least 10 hours)
- 2 cups celery, diced
- 1 yellow onion, diced
- 3 garlic cloves, diced
- 10 cups water
- 1 (4-inch) strip of kombu
- 4 bay leaves
- 2 tsp dried thyme
- 1-2 vegetable bouillon cubes
- 3 tsp smoked paprika
- 1 tsp liquid smoke, more to taste if you like
- 1 tsp cajun seasoning (more if yours doesn’t have salt already)
- 2 cups rice (Any kind. My favorite is medium-grain brown rice.)
- 4 Field Roast (vegan) Smoked Apple Sage or Italian sausages, sliced
- 1 cup parsley, chopped
Directions:
- Heat a couple of tablespoons of oil in a heavy bottomed pot. If you’re oil-free, warm some water to sauté.
- Add the celery, onion, and garlic, and sauté for a couple of minutes. Add a pinch of salt in there, too.
- Add the beans, followed by 10 cups of water.
- Bring to a boil, then add the kombu, bay leaves, and thyme.
- Reduce to medium low heat to simmer for about 45 minutes. Check halfway through to skim off any foam that may form on the top.
- While the beans are cooking, make your rice by following the package instructions (brown and white have different instructions).
- This is also a good time to fry your vegan Field Roast sausage in a couple of tablespoons of oil.
- When the beans have finished cooking (taste a bean to make sure), remove them from the heat, and stir in the bouillon, smoked paprika, liquid smoke, and Cajun seasoning.
- Add another bouillon cube if you want it saltier (I usually do 2 cubes).
- Stir in the vegan sausage.
- Serve over rice, and garnish with parsley.
Jenné Claiborne of Sweet Potato Soul is a vegan lifestyle blogger who shares delicious and easy-to-make recipes, cooking videos, and healthy eating tips. Photo credit: Jenné Claiborne