Red Beans and Rice

“Red beans and rice didn’t miss her” – Sir Mix-A-Lot  

Stress Scale: ✅✅ | Prep time: 20 min | Total time: 50 min | Servings: 8

INGREDIENTS:

• 1 cup brown rice

• 3 andouille sausage links, sliced (I recommend Tofurky brand)

• 2 (15 oz.) cans red beans or kidney beans, drained and rinsed

• 3 cups vegetable broth

• 2 vegan chicken bouillon cubes

• 1 bell pepper (any color), diced

• 1 sweet onion, diced

• 2 stalks celery, diced

• 2 T garlic, minced

• 3 T tomato paste

• 1 T vegan Worcestershire (I love Annie’s)

• 1 t sage

• 1 t parsley

• 3 T Creole spice 

• 2 bay leaves

• Olive oil for sautéing

• Salt and pepper to taste

DIRECTIONS:

1. In large saucepan, cook rice as directed. Set aside.

2. Bring vegetable broth to a boil. Stir in chicken bouillon cubes. Reduce heat and continue to stir occasionally until cubes are dissolved. Remove from heat.

3. Heat olive oil in large stockpot over medium heat. Once warm, add onion and pepper. Stir. Cook 3 minutes.

4. Add celery and garlic. Cook 2 more minutes, stirring occasionally. 

5. Stir in tomato paste, Worcestershire, sage, parsley, and creole spice. Cook 2 more minutes.

6. Add in veg broth, beans, bay leaves, and sausage.  Bring to a boil. Stir. Then reduce heat to a simmer, cover and cook for 25-30 minutes.  Then taste. Add salt and pepper as needed. Send out search party for bay leaves. If search is successful, remove. If not, no worries. 

7. Serve beans over rice and bask in your awesome southernness. 

TIP: This recipe sure is flavorful. If you want it even spicier, just add more creole spice or some cayenne pepper.