Roberto Martin's Vegan Red Beans And Rice

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 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 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

Recipe

• 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.