Vegan Red Beans and Rice (V)

Ingredients

• 1 lb red beans, soaked overnight (see Chef's Notes)
• 3 stalks celery, diced
• 1 yellow onion, diced
• 6 garlic cloves, diced
• 10 C water
• 1 sheet kombu
• 4 bay leaves
• 2 tsp dried thyme
• 2 vegetable bouillon cubes
• 3 tsp smoked paprika
• 1 tsp liquid smoke
• 1 tsp Cajun seasoning
• 2 C dry rice (see Chef's Notes)
• 4 vegan smoked sausages (see Chef's Notes)
• 1 cup parsley, chopped

Directions

1. Sauté Aromatics: Heat oil in a heavy pot. Add celery, onion, and garlic with a pinch of salt; sauté a few minutes.
2. Simmer Beans: Add beans and 10 cups water. Bring to a boil, then add kombu, bay leaves, and thyme. Reduce to medium-low and simmer about 45 minutes, skimming foam halfway through.
3. Cook Rice & Sausage: While beans cook, prepare rice per package directions. Pan-fry vegan sausage in oil until browned.
4. Season: When beans are tender, remove from heat and stir in bouillon, smoked paprika, liquid smoke, and Cajun seasoning
5. Finish: Stir in vegan sausage.
6. Serve: Spoon beans over rice and garnish with parsley.

Chef's Notes

• Beans: Camellia brand is the most popular choice in New Orleans, but use any quality dried beans if it's not available.
• Sausage: Field Roast Smoked Apple Sage or Italian sausages work well, but feel free to substitute your favorite.
• Rice: Medium-grain brown rice is traditional for vegan red beans & rice, but any rice you prefer will work.