Roberto Martin's Vegan Red Beans and Rice

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse rice thoroughly.
  • Place rice in a large pot with a tightly fitting lid with 3 cups of water.
  • Bring to a boil, reduce heat to low, and allow to simmer for about 20 minutes covered. Or until all water has been absorbed.
  • Removed pot from heat and keep covered until needed.
  • 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.
  • Heat a 4-5 qt stew pot over high heat, add oil, wait until it simmers.
  • Add onion and celery and cook, stirring with a wooden spoon until translucent, about 10 minutes.
  • Add garlic, cook another 2 minutes.
  • Add vegan sausage, chili powder, thyme, bean puree and bell pepper; bring again to a simmer and cook for 10-15 minutes stirring frequently.
  • Season with salt and pepper.
  • serve the red beans over rice and garnish with sliced scallions.
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