Made this a few times and it's a winner! I suppose you can adapt it to your non-vegan desires, but seriously, this is good! Clean! And will please your carnivorous friends -- optional if you don't tell them it's vegan until they're done eating!
Ingredients:
- 2 cups brown or white basmati rice (or just brown rice)
- 3 cups water
- 2 15-oz cans organic kidney beans, rinsed and drained (low sodium ideally) OR 1 cup dried kidney beans soaked and cooked, cooking liquid reserved to make the veg broth (instead of water)
- 4 cups broth made from better than Bouillon Veg Base or quality, low-sodium organic veg broth
- 2 Field Roast Apple Sage Sausage, or other qualtiy vegan sausage
- 2 Field Roast Itailian Sausage, or other quality vegan sausage
- 1 tbs high-heat oil (grape seed or safflower)
- 1 lrg white onion, diced medium
- 6 6-inch celery stalks diced small
- 4 garlic cloves, minced
- 1 tsp chili powder
- 1 tsp dried thyme
- 1 red bell pepper, cored, seeded, and minced
- Salt (pink himalayan ideally!) and fresh ground pepper
- 1/2 cups thinly sliced scallions
- Cook rice according to directions of what you've chosen.
- In a blender, puree 3/4 of the rinsed beans in the 4 cups of broth until smooth. Add remaining beans to the mixture but do not blend.
- Cut the sausages in quatrters lenghtwise then cut them corsswise into 1/8-inch pieces and set aside. (Don't worry, doesn't have to be perfect!)
- Heat a 4- to 5- quart stew pot over high heat, add oil, and wait until it shimmers. Add the onion, celery and cook, stirring until translucent, about 10 minutes.
- Add the garlic and cook ~2mins more.
- Add the sausage, chili powder, thyme, bean puree, and bell peppers, bring to a simmer, and cook for 10-15 mins stirring frequently.
- Season with the salt and pepper, serve over rice garnished with the sliced scallions.
ENJOY!!!!
(Vegan Cooking for Carnivores)
