If ya can’t go to New Orleans, then bring New Orleans to you! If you can’t find Slap Ya Mama in the grocery store, Tony Chachere seasoning works just fine! I also like the green tabasco with this recipe. It already carries a little bit of heat, and you don’t want to overshadow the flavor with too much heat. I also used Impossible Meat’s Sausage because of its high-fat content. It adds a sublime flavor to the beans! You can also skip the sausage if you want to!
- 2 cans organic red kidney beans, drained and rinsed
- 1 can New Orleans Style Creole Cream Style Red Beans
- 1 (15 oz) can low sodium diced tomatoes
- 1 pack vegan sausage (I LOVE Impossible Sausage for this)
- 2 tablespoons EVOO, or water
- 1 green bell pepper, seeded and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup celery, diced
- 2 tablespoons cajun seasoning
- 1 teaspoon dried oregano
- salt and pepper to taste
- 2 cups of vegetable stock
- Rice (I usually make brown basmati but feel free to use your favorite)
- Hot Sauce (Optional, but highly recommended!)
- Green onions, or pickled okra, sliced for garnish
- Make rice according to package directions.
- Warm a dutch oven over medium heat.
- Add oil, (or 1/4 cup stock) to the pan and when oil begins to shimmer, add sausage.
- Saute until brown on one side and flip.
- Add onions, bell pepper, and celery, and saute until sausage has browned evenly and vegetables have begun to soften–about 6 minutes.
- Add garlic and saute until fragrant, about 30 seconds. Add 2 tablespoons of stock if too dry, or if things begin to stick.
- Add seasoning and cook for an additional 2-3 minutes. (Be careful not to burn the spices, keep an eye on the temperature).
- Add vegetable stock and deglaze the bottom of the pan.
- Add tomatoes and beans. Simmer uncovered for 20-25 minutes.
- Taste for seasonings. When finished, add rice to a bowl and top with red beans.
- Garnish with onions, or okra, and finish off with tabasco.
Keywords: red beans and rice, vegan, red beans, creole, cajun, New Orleans style,