This recipe actually comes from a vegan cookbook: Vegan Cooking for Carnivores. I attempted Vegan-ism a couple of years ago and it lasted all of two weeks. However, I have a new-found appreciation for meatless meals which we eat most of during the week. Now here’s the kicker: I made this with real meat and chicken stock. Sorry. BUT, if you went the meatless route, it would be just a tasty, I’m quite certain. Either way, you’re in for a delicious and totally comforting meal (even Maeve gobbled it up!). Serve alongside buttermilk biscuits and this will be a dish worth repeating time and again.
2 cups brown basmati rice (I used regular brown rice)
3 cups water
Two 15 oz. cans organic kidney beans, rinsed and drained
4 cups Better than Bouillon Vegetable Base (Or chicken broth)
2 Field Roast Apple Sage Sausage (or other vegan sausage)
2 Field Roast Italian Sausage (I used all chicken sausage)
1 TBSP high-heat oil (Safflower, Grapeseed, Canola)
1 large white onion, diced
Six celery stalks, diced
4 garlic cloves, minced
1 tsp. chili powder
1 tsp. dried thyme
1 red bell pepper, minced
Kosher salt & freshly ground black pepper
1/2 cup thinly sliced scallions
Rinse rice thoroughly. Cook according to package directions and keep covered until needed (NOTE: Brown rice usually takes 40 minutes to cook).
In a blender, puree three-quarters of the rinsed beans in the 4 cups broth until smooth (mixture will be very thin and liquid-y). Add remaining beans to the pureed mixture, but do not blend.
Cut sausage in quarters lengthwise then cut them crosswise into 1/8-inch pieces and set aside.
Heat a 4-to 5-quart stew pot over high heat, add the oil, and wait until it shimmers. Add the onion and celery and cook, stirring with a wooden spoon, until translucent, about 10 minutes. Add the garlic and cook 2 minutes more. Add the sausage, chili powder, thyme, bean puree, and bell pepper, bring to simmer, and cook for 10 to 15 minutes, stirring frequently.
Season with salt and pepper to taste (I actually only added pepper because the chicken broth and sausage added enough salt). Serve red beans over rice, garnished with sliced scallions. Enjoy amigas!