From “Vegan Cooking for Carnivores,” by Roberto Martin. Makes 6 servings.
Ingredients
2 cups brown or white basmati rice
3 cups water
Two 15-ounce cans kidney beans, rinsed and drained, or 1 cup dried kidney beans soaked and cooked.
4 cups broth made from Better than Bouillon vegetable base
2 Field Roast Apple Sage Sausages, or other- quality vegan sausage
2 Field Roast Italian Sausages, or other high- quality vegan sausage
1 tablespoon high-heat oil such as grapeseed or safflower oil
1 large white onion, diced medium
6 6-inch celery stalks, diced small
4 garlic cloves, minced
1 teaspoon chile powder
1 teaspoon dried thyme
1 red bell pepper, cored, seeded and minced
Kosher salt and freshly ground black pepper
½ cup thinly sliced scallions
Directions
Rinse the basmati rice thoroughly. In a pot with a tight-fitting lid, bring the rice and 3 cups of water to a boil, reduce the heat to low, and maintain a gentle simmer. Cover the pot and cook the rice until the water has been absorbed, about 20 minutes. Remove the pot from the heat and keep the rice covered until needed.
In a blender, purée three-quarters of the rinsed beans in the 4 cups of broth until smooth. Add the remaining beans to the puréed mixture but do not blend.
Cut the sausages into quarters lengthwise, then cut them crosswise into -inch pieces and set aside.
Heat a 4- to 5-quart stew pot over high heat, add the oil, and wait until it shimmers. Add the onion and celery and cook, stirring with a wooden spoon, until translucent, about 10 minutes. Add the garlic and cook 2 minutes more. Add the sausage, chile powder, thyme, bean purée and bell peppers, bring to a simmer, and cook for 10 to 15 minutes, stirring frequently.
Season with salt and pepper. Serve the red beans over basmati rice, garnished with the sliced scallions.
