Cajun Red Beans and Rice
Happy Monday, everyone!
Let's start this week out with some comfort food! The card for today is the Two of Cups.
Today calls for sharing, appreciation and connection. There's a pull to reach out and celebrate the gifts of one another and feed the bonds of friendship. To heal and ground ourselves through connection and all that we consume. What's more grounding than a big pot of Cajun Red Beans simmering away on the stove all day, warming the house with fragrance and love?
Here is a warming recipe for plant based Cajun Red Beans and Rice. This recipe makes a large amount and that is with a purpose! The leftovers can be made into an easy bean pie that will feed a large family! That's 2 dinners for a large family that save money and are plant-based! If your family is smaller, just half the ingredients.
Make and enjoy with those you love. :)
Cajun Red Beans and Rice
2 lbs. small red beans (2 bags), dried
1/2 Cup Olive Oil
2-3 medium to large onions, chopped
2 Green Bell Peppers, chopped
4-6 Stalks celery (depending on the size), chopped
4 Tablespoons garlic (between 6-12 cloves), chopped
12 Cups Water
4 Bay Leaves
1 tsp. Cayenne Pepper
1 tsp. dried Thyme
1/2 tsp. dried Sage
2 Tablespoons dried Parsley
4 tsp. Cajun Seasoning (see related post for recipe)
2-4 Tablespoons of Salt (depending on personal taste. Check while cooking!)
1 package of vegan andouille sausage, sliced ( I used Tofurkey brand)
Rinse, sort, and soak your beans overnight or soak them using the “quick soak method”. After soaking, be sure to rinse and sort them one more time, well.
Wash all veggies well and chop them up. (Don’t forget to save the veggie scraps in the freezer for veggie stock later!)
Heat oil over medium heat.
Cook onion, garlic, peppers, and celery in oil until softened, about 3-4 min.
Add red beans, water, and seasonings. You can add a bit of tabasco or other hot sauce too.
Bring to a boil, cover, and simmer for at least 2 1/2 hours. Be sure to check the salt content while cooking. Beans need salt!
Brown the outside of the vegan sausages in a lightly oiled skillet. Cool for a moment and then slice and add to the beans while the rice is cooking.
Prepare either white or brown (white is more traditional but personal tastes can vary). I make at least 3 cups of dried rice ( 2 cups of water per 1 cup of dry rice. Combine in a pot. Bring to a boil. Cover. Reduce heat to low or to a light simmer. Simmer that way for about 20 min.)
Serve like a boss!
This recipe makes enough to serve a large family (I have a family of 6) and turn the left overs into plant based Cajun Bean Pie. It also freezes well.