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Camellia Brand
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New Orleans-Style Vegan Red Beans & Rice

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Ingredients:

  • 1 pound Camellia Brand Red Kidney Beans (rinsed, picked through, and soaked at least 10 hours)
  • 2 cups celery, diced
  • 1 yellow onion, diced
  • 3 garlic cloves, diced
  • 10 cups water
  • 1 (4-inch) strip of kombu
  • 4 bay leaves
  • 2 tsp dried thyme
  • 1-2 vegetable bouillon cubes
  • 3 tsp smoked paprika
  • 1 tsp liquid smoke, more to taste if you like
  • 1 tsp cajun seasoning (more if yours doesn't have salt already)
  • 2 cups rice (Any kind. My favorite is medium-grain brown rice.)
  • 4 Field Roast (vegan) Smoked Apple Sage or Italian sausages, sliced
  • 1 cup parsley, chopped
Total time:
1 hour, 5 minutes
Prep time:
20 minutes
Cook time:
45 minutes
Yield:
8

Directions:

  1. Heat a couple of tablespoons of oil in a heavy bottomed pot. If you're oil-free, warm some water to sauté.
  2. Add the celery, onion, and garlic, and sauté for a couple of minutes. Add a pinch of salt in there, too.
  3. Add the beans, followed by 10 cups of water.
  4. Bring to a boil, then add the kombu, bay leaves, and thyme.
  5. Reduce to medium low heat to simmer for about 45 minutes. Check halfway through to skim off any foam that may form on the top.
  6. While the beans are cooking, make your rice by following the package instructions (brown and white have different instructions).
  7. This is also a good time to fry your vegan Field Roast sausage in a couple of tablespoons of oil.
  8. When the beans have finished cooking (taste a bean to make sure), remove them from the heat, and stir in the bouillon, smoked paprika, liquid smoke, and Cajun seasoning.
  9. Add another bouillon cube if you want it saltier (I usually do 2 cubes).
  10. Stir in the vegan sausage.
  11. Serve over rice, and garnish with parsley.

Jenné Claiborne of  Sweet Potato Soul is a vegan lifestyle blogger who shares delicious and easy-to-make recipes, cooking videos, and healthy eating tips. Photo credit: Jenné Claiborne

Ingredients used in this Recipe

garlic onions celery red kidney beans kombu vegetable bouillon cubes smoked paprika