Ingredients
2 cups white basmati rice or 2 cups use brown rice
3 cups water
2 (15 ounce) cans kidney beans, rinsed and drained
4 cups vegetable broth
2 sausage, high vegan quality (like apple sage)
2 sausage, high vegan quality (like Italian)
1 tablespoon grapeseed oil (or safflower oil)
1 large white onion, medium dice
6 stalks celery, 6-inch in length, small dice
4 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon dried thyme
1 red bell pepper, cored, seeded and diced
kosher salt
black pepper, freshly ground
1/2 cup scallion, thinly sliced
Preparation
1 Rinse rice thoroughly. 2 Place rice in a large pot with a tightly fitting lid with 3 cups of water. 3 Bring to a boil, reduce heat to low, and allow to simmer for about 20 minutes covered. Or until all water has been absorbed. 4 Removed pot from heat and keep covered until needed. 5 In a blender, put 1/2 kidney beans and 4 cups vegetable broth and blend until smooth. Add remaining beans to mixture, do not blend. Set puree aside. 6 Heat a 4-5 qt stew pot over high heat, add oil, wait until it simmers. 7 Add onion and celery and cook, stirring with a wooden spoon until translucent, about 10 minutes. 8 Add garlic, cook another 2 minutes. 9 Add vegan sausage, chili powder, thyme, bean puree and bell pepper; bring again to a simmer and cook for 10-15 minutes stirring frequently. 10 Season with salt and pepper. 11 serve the red beans over rice and garnish with sliced scallions.
