Red Beans and Rice

I didn’t think I would really like this dish, since I don’t care much for sausage (real or fake), but this dish really surprised me. This is (supposedly) Ellen and Portia’s favorite dish their chef makes, and I can see why. It was excellent! I ate on this for several days, and each day it got better and better. I did buy the Field Roast sausages, and they were just really, really good.

rating: 9.3

Red Beans and Rice
(Vegan Cooking for Carnivores, Roberto Martin)

serves 6


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 Field Roast apple sage)
2 sausage, high vegan quality (like Field Roast 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


For basmati rice:

Rinse the rice thoroughly. In a pot with a good fitting lid, bring the rice and 3 cups of water to a simmer. Reduce the heat to maintain a low-gentle simmer. Cover the rice and cook until the water is absorbed (about 20 minutes). Remove the pot from the heat and keep the rice covered until needed.

For red beans:

In a blender, puree ¾ of the rinsed beans with the vegetable broth until smooth. Add the remaining beans to the pureed mixture but do not blend. Cut the sausages in quarters lengthwise then cut them crosswise into ⅛-inch pieces and reserve. Heat a 4- or 5-quart stew pot over high heat. Add the oil and wait until it shimmers. Add the onions and celery and stir with a wooden spoon until translucent (about 10 minutes). Add the garlic and cook two minutes more. Add the chopped sausage, chili powder, thyme, bean puree and red peppers and bring it to a simmer. Allow the beans to simmer for 10 to 15 minutes. Stir frequently. Season the beans with salt and fresh ground black pepper. Serve over basmati rice and garnish with green onions.

photo (15)

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